Sheet Pan Lemon Herb Chicken and 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 and Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Brussels Sprouts

Tender chicken breast and Brussels sprouts roasted on a single sheet pan with zesty lemon and fragrant rosemary for a vibrant, golden finish.

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NUTRITION

466kcal
Protein
54.7g
Fat
19.9g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

2 cups Brussels sprouts

1 tbsp olive oil

1 tsp dried rosemary

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 tsp lemon zest

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper for easy cleanup.

  • 2

    Trim the woody ends off the Brussels sprouts and slice them in half lengthwise; cut the chicken breast into uniform 1-inch cubes.

  • 3

    Place the chicken and sprouts directly onto the prepared sheet pan and drizzle with the olive oil and fresh lemon juice.

  • 4

    Sprinkle the dried rosemary, garlic powder, lemon zest, sea salt, and black pepper over the ingredients.

  • 5

    Toss everything together on the pan until the chicken and vegetables are evenly coated in the oil and seasonings, then spread them out into a single layer.

  • 6

    Roast for 20 to 25 minutes, tossing once halfway through, until the chicken is cooked through and the Brussels sprouts are tender and caramelized.

Sheet Pan Lemon Herb Chicken and 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 and Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Brussels Sprouts

Tender chicken breast and Brussels sprouts roasted on a single sheet pan with zesty lemon and fragrant rosemary for a vibrant, golden finish.

NUTRITION

466kcal
Protein
54.7g
Fat
19.9g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

2 cups Brussels sprouts

1 tbsp olive oil

1 tsp dried rosemary

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 tsp lemon zest

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper for easy cleanup.

  • 2

    Trim the woody ends off the Brussels sprouts and slice them in half lengthwise; cut the chicken breast into uniform 1-inch cubes.

  • 3

    Place the chicken and sprouts directly onto the prepared sheet pan and drizzle with the olive oil and fresh lemon juice.

  • 4

    Sprinkle the dried rosemary, garlic powder, lemon zest, sea salt, and black pepper over the ingredients.

  • 5

    Toss everything together on the pan until the chicken and vegetables are evenly coated in the oil and seasonings, then spread them out into a single layer.

  • 6

    Roast for 20 to 25 minutes, tossing once halfway through, until the chicken is cooked through and the Brussels sprouts are tender and caramelized.