Lemon Herb Roasted Chicken with Balsamic Glazed Brussels Sprouts and Roasted Sweet Potatoes

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

Lemon Herb Roasted Chicken with Balsamic Glazed Brussels Sprouts and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Balsamic Glazed Brussels Sprouts and Roasted Sweet Potatoes

Enjoy a balanced dinner featuring tender roasted chicken infused with zesty lemon and fragrant herbs, paired with caramelized Brussels sprouts drizzled in a tangy balsamic glaze, and roasted sweet potatoes that add a hint of natural sweetness. A satisfying, nutrient-dense meal perfect for your health and fitness goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

389kcal
Protein
41.7g
Fat
9.1g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Brussels Sprouts

1/2 medium Sweet Potato

1 tbsp Balsamic Vinegar

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Mixed Fresh Herbs (Rosemary & Thyme)

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a baking sheet, toss the halved Brussels sprouts with balsamic vinegar, olive oil, salt, and pepper. Spread them out evenly.

  • 3

    Cut the sweet potato into cubes or wedges, drizzle with a bit of salt and pepper, and add to the baking sheet with the Brussels sprouts.

  • 4

    In a small bowl, mix lemon juice, chopped fresh herbs, salt, and pepper. Rub this mixture all over the chicken breast.

  • 5

    Place the seasoned chicken breast on a separate baking tray or in a section of the same tray if space allows.

  • 6

    Roast in the preheated oven. Cook the chicken for about 20-25 minutes until the internal temperature reaches 165°F, and roast the vegetables for 25-30 minutes, stirring once midway.

  • 7

    Once cooked, plate the roasted chicken alongside the balsamic glazed Brussels sprouts and sweet potato, and serve warm.

Lemon Herb Roasted Chicken with Balsamic Glazed Brussels Sprouts and Roasted Sweet Potatoes

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

Lemon Herb Roasted Chicken with Balsamic Glazed Brussels Sprouts and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken with Balsamic Glazed Brussels Sprouts and Roasted Sweet Potatoes

Enjoy a balanced dinner featuring tender roasted chicken infused with zesty lemon and fragrant herbs, paired with caramelized Brussels sprouts drizzled in a tangy balsamic glaze, and roasted sweet potatoes that add a hint of natural sweetness. A satisfying, nutrient-dense meal perfect for your health and fitness goals.

NUTRITION

389kcal
Protein
41.7g
Fat
9.1g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Brussels Sprouts

1/2 medium Sweet Potato

1 tbsp Balsamic Vinegar

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Mixed Fresh Herbs (Rosemary & Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a baking sheet, toss the halved Brussels sprouts with balsamic vinegar, olive oil, salt, and pepper. Spread them out evenly.

  • 3

    Cut the sweet potato into cubes or wedges, drizzle with a bit of salt and pepper, and add to the baking sheet with the Brussels sprouts.

  • 4

    In a small bowl, mix lemon juice, chopped fresh herbs, salt, and pepper. Rub this mixture all over the chicken breast.

  • 5

    Place the seasoned chicken breast on a separate baking tray or in a section of the same tray if space allows.

  • 6

    Roast in the preheated oven. Cook the chicken for about 20-25 minutes until the internal temperature reaches 165°F, and roast the vegetables for 25-30 minutes, stirring once midway.

  • 7

    Once cooked, plate the roasted chicken alongside the balsamic glazed Brussels sprouts and sweet potato, and serve warm.