Name: Roasted Garlic Brussels Sprouts with Tender Eggplant
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz chicken breast; 1 cup Brussels sprouts; 1 cup eggplant; 1 tbsp olive oil; 3 whole garlic cloves; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano

Roasted Garlic Brussels Sprouts with Tender Eggplant

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

YOUR SOLIN GENERATED RECIPE

Roasted Garlic Brussels Sprouts with Tender Eggplant

Oven-roasted chicken breast served with crispy charred Brussels sprouts and tender eggplant, all infused with the rich, buttery aroma of slow-roasted garlic cloves.

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NUTRITION

Protein

57.7g

Fat

20.8g

Carbs

17.7g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken breast

1 cup Brussels sprouts

1 cup eggplant

1 tbsp olive oil

3 whole garlic cloves

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Trim the ends off the Brussels sprouts and slice them in half; cut the eggplant into 1-inch cubes.
3
Place the chicken breast, Brussels sprouts, eggplant, and whole garlic cloves onto the prepared baking sheet.
4
Drizzle the olive oil over the chicken and vegetables, then sprinkle evenly with sea salt, black pepper, and dried oregano.
5
Toss the vegetables to coat thoroughly and ensure the chicken is seasoned on both sides.
6
Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and golden-brown.
7
Remove from the oven and let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.