Name: Sheet Pan Chicken Thighs and Brussels Sprouts
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz boneless skinless chicken thighs; 1.5 cup Brussels sprouts; 1 tbsp extra virgin olive oil; 0.5 tsp garlic powder; 0.5 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp lemon juice

Sheet Pan Chicken Thighs and Brussels Sprouts

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Chicken Thighs and Brussels Sprouts

Chicken thighs and Brussels sprouts roasted on a single sheet pan until the edges are crispy and caramelized with a hint of garlic and lemon.

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NUTRITION

Protein

45.4g

Fat

32.9g

Carbs

13.0g

SERVINGS

1 serving

INGREDIENTS

7 oz boneless skinless chicken thighs

1.5 cup Brussels sprouts

1 tbsp extra virgin olive oil

0.5 tsp garlic powder

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

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PREPARATION

1
Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
2
Trim the ends of the Brussels sprouts and cut them in half lengthwise.
3
Place the chicken thighs and halved Brussels sprouts on the sheet pan, then drizzle with olive oil.
4
Sprinkle with garlic powder, smoked paprika, sea salt, and black pepper, tossing well to ensure everything is evenly coated.
5
Arrange in a single layer, ensuring the chicken and sprouts are not overcrowded so they roast rather than steam.
6
Bake for 22-25 minutes until the chicken reaches an internal temperature of 165°F and the sprouts are tender.
7
Remove from the oven and drizzle with fresh lemon juice before serving.