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

Savor a vibrant, one-pan dinner featuring tender lemon-herb marinated chicken, crispy roasted Brussels sprouts, and perfectly caramelized sweet potatoes. This balanced dish bursts with fresh flavors and a satisfying mix of textures, ideal for a wholesome, nutrient-packed meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

465kcal
Protein
41.1g
Fat
18.7g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Brussels Sprouts

1 medium Sweet Potato

1 tbsp Olive Oil

1 medium Lemon

2 cloves Garlic

1 tbsp Fresh Thyme

Salt & Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, whisk together olive oil, juice from the lemon, minced garlic, chopped fresh thyme, salt, and black pepper to create the marinade.

  • 3

    Place the chicken breast on one side of the sheet pan and brush generously with the lemon-herb marinade.

  • 4

    Cut the sweet potato into 1-inch cubes and halve the Brussels sprouts after trimming the ends; spread them out on the other side of the sheet pan.

  • 5

    Drizzle any remaining marinade over the vegetables and toss gently to coat.

  • 6

    Roast in the preheated oven for 25-30 minutes, turning the veggies halfway through, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Remove from oven, let rest for a couple of minutes, then serve inviting portions while warm.

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

Savor a vibrant, one-pan dinner featuring tender lemon-herb marinated chicken, crispy roasted Brussels sprouts, and perfectly caramelized sweet potatoes. This balanced dish bursts with fresh flavors and a satisfying mix of textures, ideal for a wholesome, nutrient-packed meal.

NUTRITION

465kcal
Protein
41.1g
Fat
18.7g
Carbs
36.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Brussels Sprouts

1 medium Sweet Potato

1 tbsp Olive Oil

1 medium Lemon

2 cloves Garlic

1 tbsp Fresh Thyme

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, whisk together olive oil, juice from the lemon, minced garlic, chopped fresh thyme, salt, and black pepper to create the marinade.

  • 3

    Place the chicken breast on one side of the sheet pan and brush generously with the lemon-herb marinade.

  • 4

    Cut the sweet potato into 1-inch cubes and halve the Brussels sprouts after trimming the ends; spread them out on the other side of the sheet pan.

  • 5

    Drizzle any remaining marinade over the vegetables and toss gently to coat.

  • 6

    Roast in the preheated oven for 25-30 minutes, turning the veggies halfway through, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Remove from oven, let rest for a couple of minutes, then serve inviting portions while warm.