Roasted Butternut Squash with Herb-Roasted Chicken and Crispy Brussels Sprouts

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

Roasted Butternut Squash with Herb-Roasted Chicken and Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Roasted Butternut Squash with Herb-Roasted Chicken and Crispy Brussels Sprouts

Savor a balanced plate where succulent herb-roasted chicken meets sweet, tender roasted butternut squash and crispy, slightly charred Brussels sprouts. This dish celebrates warmth and flavor in every bite, offering a nourishing blend perfect for a satisfying dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

327kcal
Protein
36.1g
Fat
8.6g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup cubed Butternut Squash

1 cup Brussels Sprouts

1 tsp Olive Oil

1 tbsp Fresh Herbs (Thyme, Rosemary)

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the butternut squash into 1-inch cubes and trim the ends off the Brussels sprouts; halve them if large.

  • 3

    In a bowl, toss the squash and Brussels sprouts with half the olive oil, salt, pepper, and a portion of the fresh herbs.

  • 4

    Place the vegetables on a baking sheet in a single layer and roast in the preheated oven for about 20-25 minutes, stirring halfway through to ensure even cooking.

  • 5

    Season the chicken breast with salt, pepper, and remaining herbs, then drizzle with the remaining olive oil.

  • 6

    Place the chicken on a separate baking tray and roast in the oven for about 18-20 minutes, or until the internal temperature reaches 165°F.

  • 7

    Once cooked, slice the chicken breast and serve alongside the roasted vegetables, ensuring that every bite is a harmonious blend of flavors and textures.

Roasted Butternut Squash with Herb-Roasted Chicken and Crispy Brussels Sprouts

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

Roasted Butternut Squash with Herb-Roasted Chicken and Crispy Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Roasted Butternut Squash with Herb-Roasted Chicken and Crispy Brussels Sprouts

Savor a balanced plate where succulent herb-roasted chicken meets sweet, tender roasted butternut squash and crispy, slightly charred Brussels sprouts. This dish celebrates warmth and flavor in every bite, offering a nourishing blend perfect for a satisfying dinner.

NUTRITION

327kcal
Protein
36.1g
Fat
8.6g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup cubed Butternut Squash

1 cup Brussels Sprouts

1 tsp Olive Oil

1 tbsp Fresh Herbs (Thyme, Rosemary)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the butternut squash into 1-inch cubes and trim the ends off the Brussels sprouts; halve them if large.

  • 3

    In a bowl, toss the squash and Brussels sprouts with half the olive oil, salt, pepper, and a portion of the fresh herbs.

  • 4

    Place the vegetables on a baking sheet in a single layer and roast in the preheated oven for about 20-25 minutes, stirring halfway through to ensure even cooking.

  • 5

    Season the chicken breast with salt, pepper, and remaining herbs, then drizzle with the remaining olive oil.

  • 6

    Place the chicken on a separate baking tray and roast in the oven for about 18-20 minutes, or until the internal temperature reaches 165°F.

  • 7

    Once cooked, slice the chicken breast and serve alongside the roasted vegetables, ensuring that every bite is a harmonious blend of flavors and textures.