Herb-Roasted Chicken with Crispy Potatoes and Brussels Sprouts

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

Herb-Roasted Chicken with Crispy Potatoes and Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Potatoes and Brussels Sprouts

Enjoy a delightful and balanced plate featuring herb-roasted chicken paired with crispy potatoes and tender Brussels sprouts. The aromatic herbs elevate the lean chicken, while lightly seasoned potatoes and sprouts deliver satisfying textures and flavors.

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NUTRITION

332kcal
Protein
36.1g
Fat
7.9g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Potato

1 cup Brussels Sprouts

1 teaspoon Olive Oil

1 teaspoon Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Trim any excess fat from the chicken breast and pat dry with paper towels.

  • 3

    Dice the potato into bite-sized cubes and halve the Brussels sprouts, discarding any outer leaves if needed.

  • 4

    In a bowl, toss the potato cubes and Brussels sprouts with olive oil, mixed herbs, salt, and pepper until evenly coated.

  • 5

    Place the chicken breast on a lightly greased baking sheet. Arrange the seasoned potatoes and Brussels sprouts around the chicken.

  • 6

    Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and crisp on the edges.

  • 7

    Remove from the oven, let rest for 5 minutes, then slice the chicken and serve with the roasted vegetables.

Herb-Roasted Chicken with Crispy Potatoes and Brussels Sprouts

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

Herb-Roasted Chicken with Crispy Potatoes and Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crispy Potatoes and Brussels Sprouts

Enjoy a delightful and balanced plate featuring herb-roasted chicken paired with crispy potatoes and tender Brussels sprouts. The aromatic herbs elevate the lean chicken, while lightly seasoned potatoes and sprouts deliver satisfying textures and flavors.

NUTRITION

332kcal
Protein
36.1g
Fat
7.9g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Potato

1 cup Brussels Sprouts

1 teaspoon Olive Oil

1 teaspoon Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Trim any excess fat from the chicken breast and pat dry with paper towels.

  • 3

    Dice the potato into bite-sized cubes and halve the Brussels sprouts, discarding any outer leaves if needed.

  • 4

    In a bowl, toss the potato cubes and Brussels sprouts with olive oil, mixed herbs, salt, and pepper until evenly coated.

  • 5

    Place the chicken breast on a lightly greased baking sheet. Arrange the seasoned potatoes and Brussels sprouts around the chicken.

  • 6

    Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and crisp on the edges.

  • 7

    Remove from the oven, let rest for 5 minutes, then slice the chicken and serve with the roasted vegetables.