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

Enjoy a vibrant sheet pan dinner featuring tender lemon herb chicken paired with perfectly roasted Brussels sprouts. This recipe is bursting with fresh lemon aroma, fragrant herbs, and a touch of garlic, creating a balanced meal that is both satisfying and wholesome.

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NUTRITION

309kcal
Protein
46.4g
Fat
7.6g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Brussels Sprouts

2 tsp Olive Oil

1/2 Lemon

1 Garlic Clove

1 tbsp Fresh Thyme and Rosemary

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and place it on one side of the pan.

  • 3

    Trim and halve the Brussels sprouts and arrange them on the other side of the pan.

  • 4

    Drizzle 2 teaspoons of olive oil over both the chicken and Brussels sprouts.

  • 5

    Squeeze the juice of half a lemon evenly over the chicken and sprouts, reserving a little zest for garnish if desired.

  • 6

    Mince the garlic clove and sprinkle it, along with the fresh thyme and rosemary, over the entire sheet pan.

  • 7

    Season the chicken and Brussels sprouts lightly with salt and pepper.

  • 8

    Roast in the oven for 20-25 minutes until the chicken is cooked through (internal temperature reaches 165°F) and the Brussels sprouts are tender and slightly caramelized.

  • 9

    Remove from the oven and let rest for a few minutes before serving.

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

Enjoy a vibrant sheet pan dinner featuring tender lemon herb chicken paired with perfectly roasted Brussels sprouts. This recipe is bursting with fresh lemon aroma, fragrant herbs, and a touch of garlic, creating a balanced meal that is both satisfying and wholesome.

NUTRITION

309kcal
Protein
46.4g
Fat
7.6g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Brussels Sprouts

2 tsp Olive Oil

1/2 Lemon

1 Garlic Clove

1 tbsp Fresh Thyme and Rosemary

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and place it on one side of the pan.

  • 3

    Trim and halve the Brussels sprouts and arrange them on the other side of the pan.

  • 4

    Drizzle 2 teaspoons of olive oil over both the chicken and Brussels sprouts.

  • 5

    Squeeze the juice of half a lemon evenly over the chicken and sprouts, reserving a little zest for garnish if desired.

  • 6

    Mince the garlic clove and sprinkle it, along with the fresh thyme and rosemary, over the entire sheet pan.

  • 7

    Season the chicken and Brussels sprouts lightly with salt and pepper.

  • 8

    Roast in the oven for 20-25 minutes until the chicken is cooked through (internal temperature reaches 165°F) and the Brussels sprouts are tender and slightly caramelized.

  • 9

    Remove from the oven and let rest for a few minutes before serving.