Sheet Pan Lemon Herb Chicken with Roasted Brussels Sprouts and Sweet Potatoes

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

Sheet Pan Lemon Herb Chicken with Roasted Brussels Sprouts and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Brussels Sprouts and Sweet Potatoes

Enjoy a vibrant plate of tender lemon herb chicken paired with crisp roasted Brussels sprouts and naturally sweet roasted sweet potatoes. This one-pan meal bursts with herby goodness and balances bright citrus notes with savory vegetables, perfect for a wholesome dinner.

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NUTRITION

339kcal
Protein
36.2g
Fat
8.7g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Brussels Sprouts

0.5 medium Sweet Potato

1 tsp Olive Oil

2 tbsp Lemon Juice

2 tbsp Mixed Fresh Herbs (Rosemary, Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Trim the ends off the Brussels sprouts and halve them. Peel and cut the sweet potato into bite-sized cubes.

  • 3

    Place the chicken breast, Brussels sprouts, and sweet potato onto the sheet pan.

  • 4

    Drizzle olive oil and lemon juice over all the ingredients, then sprinkle with chopped fresh herbs, salt, and pepper.

  • 5

    Toss the vegetables lightly to ensure they are evenly coated with the seasoning.

  • 6

    Arrange the chicken so it is not overlapping the veggies to ensure even cooking.

  • 7

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven and let it rest for a couple of minutes before serving.

Sheet Pan Lemon Herb Chicken with Roasted Brussels Sprouts and Sweet Potatoes

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

Sheet Pan Lemon Herb Chicken with Roasted Brussels Sprouts and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Brussels Sprouts and Sweet Potatoes

Enjoy a vibrant plate of tender lemon herb chicken paired with crisp roasted Brussels sprouts and naturally sweet roasted sweet potatoes. This one-pan meal bursts with herby goodness and balances bright citrus notes with savory vegetables, perfect for a wholesome dinner.

NUTRITION

339kcal
Protein
36.2g
Fat
8.7g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Brussels Sprouts

0.5 medium Sweet Potato

1 tsp Olive Oil

2 tbsp Lemon Juice

2 tbsp Mixed Fresh Herbs (Rosemary, Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Trim the ends off the Brussels sprouts and halve them. Peel and cut the sweet potato into bite-sized cubes.

  • 3

    Place the chicken breast, Brussels sprouts, and sweet potato onto the sheet pan.

  • 4

    Drizzle olive oil and lemon juice over all the ingredients, then sprinkle with chopped fresh herbs, salt, and pepper.

  • 5

    Toss the vegetables lightly to ensure they are evenly coated with the seasoning.

  • 6

    Arrange the chicken so it is not overlapping the veggies to ensure even cooking.

  • 7

    Roast in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven and let it rest for a couple of minutes before serving.