Sheet Pan Lemon Herb Chicken with Roasted Brussels Sprouts

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Brussels Sprouts

Savor the bright, zesty flavor of lemon-infused chicken paired with perfectly roasted Brussels sprouts. The chicken is enhanced with aromatic garlic and herbs, while the Brussels sprouts are crisp-tender with a subtle caramelization from olive oil. This one-pan meal is both wholesome and satisfying, ideal for a clean, balanced dinner.

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NUTRITION

394kcal
Protein
40.7g
Fat
18.2g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (approx. 170g)

200g Brussels Sprouts

1 tbsp Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic, minced

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry and place it in the center of the sheet pan.

  • 3

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried thyme, and dried rosemary. Season with salt and pepper.

  • 4

    Brush the chicken breast with the lemon herb marinade, ensuring it is evenly coated on all sides.

  • 5

    Trim and halve the Brussels sprouts and arrange them around the chicken on the baking sheet. Drizzle a little extra olive oil over the sprouts if desired, and season with salt and pepper.

  • 6

    Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the Brussels sprouts are tender and slightly crispy on the edges.

  • 7

    Remove from the oven, let rest for a few minutes, then serve immediately.

Sheet Pan Lemon Herb Chicken with Roasted Brussels Sprouts

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Brussels Sprouts

Savor the bright, zesty flavor of lemon-infused chicken paired with perfectly roasted Brussels sprouts. The chicken is enhanced with aromatic garlic and herbs, while the Brussels sprouts are crisp-tender with a subtle caramelization from olive oil. This one-pan meal is both wholesome and satisfying, ideal for a clean, balanced dinner.

NUTRITION

394kcal
Protein
40.7g
Fat
18.2g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (approx. 170g)

200g Brussels Sprouts

1 tbsp Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic, minced

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Pat the chicken breast dry and place it in the center of the sheet pan.

  • 3

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried thyme, and dried rosemary. Season with salt and pepper.

  • 4

    Brush the chicken breast with the lemon herb marinade, ensuring it is evenly coated on all sides.

  • 5

    Trim and halve the Brussels sprouts and arrange them around the chicken on the baking sheet. Drizzle a little extra olive oil over the sprouts if desired, and season with salt and pepper.

  • 6

    Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the Brussels sprouts are tender and slightly crispy on the edges.

  • 7

    Remove from the oven, let rest for a few minutes, then serve immediately.