Grilled Chicken Breast with Crispy Brussel Sprouts and Herb Potatoes

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

Grilled Chicken Breast with Crispy Brussel Sprouts and Herb Potatoes

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crispy Brussel Sprouts and Herb Potatoes

Grilled chicken breast and roasted Brussels sprouts paired with herb-flecked potatoes and a sprinkle of flaky sea salt.

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NUTRITION

442kcal
Protein
39.4g
Fat
17.9g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1 cup Brussels Sprouts

120g Red Potatoes

1 tbsp Olive Oil

Garlic powder, dried rosemary, salt, and pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Trim and halve the Brussels sprouts and cut the red potatoes into small, even cubes.

  • 3

    Toss the sprouts and potatoes on the baking sheet with half of the olive oil, dried rosemary, salt, and pepper.

  • 4

    Roast the vegetables for 20 to 25 minutes, tossing halfway through, until the potatoes are tender and the sprouts are crisp.

  • 5

    While the vegetables roast, season the chicken breast with garlic powder, salt, and pepper.

  • 6

    Grill the chicken over medium-high heat for about 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 7

    Let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables, drizzling any remaining oil over the top.

Grilled Chicken Breast with Crispy Brussel Sprouts and Herb Potatoes

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

Grilled Chicken Breast with Crispy Brussel Sprouts and Herb Potatoes

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crispy Brussel Sprouts and Herb Potatoes

Grilled chicken breast and roasted Brussels sprouts paired with herb-flecked potatoes and a sprinkle of flaky sea salt.

NUTRITION

442kcal
Protein
39.4g
Fat
17.9g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1 cup Brussels Sprouts

120g Red Potatoes

1 tbsp Olive Oil

Garlic powder, dried rosemary, salt, and pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Trim and halve the Brussels sprouts and cut the red potatoes into small, even cubes.

  • 3

    Toss the sprouts and potatoes on the baking sheet with half of the olive oil, dried rosemary, salt, and pepper.

  • 4

    Roast the vegetables for 20 to 25 minutes, tossing halfway through, until the potatoes are tender and the sprouts are crisp.

  • 5

    While the vegetables roast, season the chicken breast with garlic powder, salt, and pepper.

  • 6

    Grill the chicken over medium-high heat for about 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 7

    Let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables, drizzling any remaining oil over the top.