Sheet Pan Chicken with Roasted Pears and Brussels Sprouts

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Chicken with Roasted Pears and Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken with Roasted Pears and Brussels Sprouts

Enjoy a vibrant sheet pan dinner featuring succulent 5‑ounce chicken breast paired with sweet roasted pears and crispy Brussels sprouts. This beautifully balanced dish marries tender protein with the natural sweetness of fruit and the earthy depth of roasted greens, all lightly tossed with aromatic herbs and a drizzle of olive oil for a satisfying, low-calorie meal.

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NUTRITION

336kcal
Protein
36.2g
Fat
6.9g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Brussels Sprouts

1 medium Pear

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry and place it on the sheet pan. Season with salt, pepper, chopped rosemary, and thyme.

  • 3

    Trim and halve the Brussels sprouts. Cut the pear into wedges, keeping the skin on for extra texture.

  • 4

    In a small bowl, drizzle the olive oil over the Brussels sprouts and pear wedges, tossing gently to coat. Season lightly with salt and pepper.

  • 5

    Arrange the Brussels sprouts and pear wedges around the chicken on the sheet pan.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the Brussels sprouts are tender with crispy edges.

  • 7

    Remove from the oven and let rest for a few minutes before serving.

Sheet Pan Chicken with Roasted Pears and Brussels Sprouts

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Chicken with Roasted Pears and Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken with Roasted Pears and Brussels Sprouts

Enjoy a vibrant sheet pan dinner featuring succulent 5‑ounce chicken breast paired with sweet roasted pears and crispy Brussels sprouts. This beautifully balanced dish marries tender protein with the natural sweetness of fruit and the earthy depth of roasted greens, all lightly tossed with aromatic herbs and a drizzle of olive oil for a satisfying, low-calorie meal.

NUTRITION

336kcal
Protein
36.2g
Fat
6.9g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Brussels Sprouts

1 medium Pear

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry and place it on the sheet pan. Season with salt, pepper, chopped rosemary, and thyme.

  • 3

    Trim and halve the Brussels sprouts. Cut the pear into wedges, keeping the skin on for extra texture.

  • 4

    In a small bowl, drizzle the olive oil over the Brussels sprouts and pear wedges, tossing gently to coat. Season lightly with salt and pepper.

  • 5

    Arrange the Brussels sprouts and pear wedges around the chicken on the sheet pan.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the Brussels sprouts are tender with crispy edges.

  • 7

    Remove from the oven and let rest for a few minutes before serving.