Lemon Herb-Roasted Chicken with Crispy Brussels Sprouts and Sweet Potato

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

Lemon Herb-Roasted Chicken with Crispy Brussels Sprouts and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Lemon Herb-Roasted Chicken with Crispy Brussels Sprouts and Sweet Potato

Enjoy a vibrant and savory meal featuring a tender, lemon herb-roasted chicken breast paired with crispy Brussels sprouts and a sweet potato medley. This dish brings together fresh flavors and a perfect balance of textures, making it an ideal choice for a nutritious dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

368kcal
Protein
39.2g
Fat
13.5g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Brussels Sprouts

1/2 medium Sweet Potato

2 teaspoons Olive Oil

Juice of 1/2 Lemon

1 tablespoon Fresh Herbs (Rosemary & Thyme)

Salt and Pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Trim and halve the Brussels sprouts, and cube the sweet potato into even pieces.

  • 3

    Place the Brussels sprouts and sweet potato on a baking sheet, drizzle with 1 teaspoon of olive oil, and season with salt and pepper. Toss to combine.

  • 4

    In a small bowl, mix the remaining olive oil with lemon juice and finely chopped fresh herbs.

  • 5

    Pat the chicken breast dry and rub with the lemon-herb mixture. Season well with salt and pepper.

  • 6

    Place the chicken breast on another baking tray lined with parchment paper.

  • 7

    Roast the vegetables in the oven for 20-25 minutes, stirring halfway through, until crisp and tender.

  • 8

    Simultaneously, bake the chicken breast for about 18-20 minutes or until the internal temperature reaches 165°F (74°C).

  • 9

    Let the chicken rest for a few minutes once baked, then slice and serve with the roasted vegetables.

Lemon Herb-Roasted Chicken with Crispy Brussels Sprouts and Sweet Potato

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

Lemon Herb-Roasted Chicken with Crispy Brussels Sprouts and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Lemon Herb-Roasted Chicken with Crispy Brussels Sprouts and Sweet Potato

Enjoy a vibrant and savory meal featuring a tender, lemon herb-roasted chicken breast paired with crispy Brussels sprouts and a sweet potato medley. This dish brings together fresh flavors and a perfect balance of textures, making it an ideal choice for a nutritious dinner.

NUTRITION

368kcal
Protein
39.2g
Fat
13.5g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Brussels Sprouts

1/2 medium Sweet Potato

2 teaspoons Olive Oil

Juice of 1/2 Lemon

1 tablespoon Fresh Herbs (Rosemary & Thyme)

Salt and Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Trim and halve the Brussels sprouts, and cube the sweet potato into even pieces.

  • 3

    Place the Brussels sprouts and sweet potato on a baking sheet, drizzle with 1 teaspoon of olive oil, and season with salt and pepper. Toss to combine.

  • 4

    In a small bowl, mix the remaining olive oil with lemon juice and finely chopped fresh herbs.

  • 5

    Pat the chicken breast dry and rub with the lemon-herb mixture. Season well with salt and pepper.

  • 6

    Place the chicken breast on another baking tray lined with parchment paper.

  • 7

    Roast the vegetables in the oven for 20-25 minutes, stirring halfway through, until crisp and tender.

  • 8

    Simultaneously, bake the chicken breast for about 18-20 minutes or until the internal temperature reaches 165°F (74°C).

  • 9

    Let the chicken rest for a few minutes once baked, then slice and serve with the roasted vegetables.