Crunchy Pecan and Herb-Crusted Chicken with Roasted Brussels Sprouts

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

Crunchy Pecan and Herb-Crusted Chicken with Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Crunchy Pecan and Herb-Crusted Chicken with Roasted Brussels Sprouts

Enjoy a satisfying meal featuring tender, juicy chicken breast coated in a crunchy pecan and herb crust, paired with caramelized roasted Brussels sprouts. This dish delivers a delicious mix of textures and aromatic herbs, making every bite a flavorful experience.

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NUTRITION

468kcal
Protein
41.4g
Fat
29g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (skinless)

1/4 cup chopped Pecans

2 tbsp Fresh Parsley (chopped)

1 tsp Fresh Thyme (chopped)

1 Garlic Clove, minced

1 tsp Olive Oil

1 cup Brussels Sprouts, halved

Salt and Black Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine the chopped pecans, fresh parsley, thyme, minced garlic, salt, and pepper. Add a drizzle of olive oil and mix until well combined to create the crust mixture.

  • 3

    Pat the chicken breast dry and season lightly with salt and pepper. Press the pecan-herb mixture onto both sides of the chicken to form a crust.

  • 4

    Place the crusted chicken on a baking sheet lined with parchment paper. In a separate bowl, toss the halved Brussels sprouts with a little olive oil, salt, and pepper.

  • 5

    Arrange the Brussels sprouts on the same or a separate baking sheet in a single layer.

  • 6

    Bake the chicken and Brussels sprouts in the preheated oven. Roast the Brussels sprouts for about 20-25 minutes until tender and lightly caramelized, and bake the chicken for 20-25 minutes until its internal temperature reaches 165°F.

  • 7

    Once cooked, let the chicken rest for a few minutes before slicing and serving alongside the roasted Brussels sprouts.

Crunchy Pecan and Herb-Crusted Chicken with Roasted Brussels Sprouts

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

Crunchy Pecan and Herb-Crusted Chicken with Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Crunchy Pecan and Herb-Crusted Chicken with Roasted Brussels Sprouts

Enjoy a satisfying meal featuring tender, juicy chicken breast coated in a crunchy pecan and herb crust, paired with caramelized roasted Brussels sprouts. This dish delivers a delicious mix of textures and aromatic herbs, making every bite a flavorful experience.

NUTRITION

468kcal
Protein
41.4g
Fat
29g
Carbs
13.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (skinless)

1/4 cup chopped Pecans

2 tbsp Fresh Parsley (chopped)

1 tsp Fresh Thyme (chopped)

1 Garlic Clove, minced

1 tsp Olive Oil

1 cup Brussels Sprouts, halved

Salt and Black Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine the chopped pecans, fresh parsley, thyme, minced garlic, salt, and pepper. Add a drizzle of olive oil and mix until well combined to create the crust mixture.

  • 3

    Pat the chicken breast dry and season lightly with salt and pepper. Press the pecan-herb mixture onto both sides of the chicken to form a crust.

  • 4

    Place the crusted chicken on a baking sheet lined with parchment paper. In a separate bowl, toss the halved Brussels sprouts with a little olive oil, salt, and pepper.

  • 5

    Arrange the Brussels sprouts on the same or a separate baking sheet in a single layer.

  • 6

    Bake the chicken and Brussels sprouts in the preheated oven. Roast the Brussels sprouts for about 20-25 minutes until tender and lightly caramelized, and bake the chicken for 20-25 minutes until its internal temperature reaches 165°F.

  • 7

    Once cooked, let the chicken rest for a few minutes before slicing and serving alongside the roasted Brussels sprouts.