Herb-Roasted Chicken Breast with Roasted Brussels Sprouts

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

Herb-Roasted Chicken Breast with Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Roasted Brussels Sprouts

Savor a light yet satisfying dinner with tender herb-roasted chicken breast paired with crisp roasted Brussels sprouts and a modest serving of quinoa to round out the meal. This dish delivers a delicate balance of savory herbs and a slight crunch from the sprouts, all enveloped in a gentle olive oil roast that elevates the natural flavors.

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NUTRITION

258kcal
Protein
35.1g
Fat
8.8g
Carbs
9.9g

SERVINGS

1 serving

INGREDIENTS

3.75 oz Chicken Breast (106 g)

0.5 cup Brussels Sprouts (44 g)

3 tsp Extra Virgin Olive Oil (13.5 g)

1/8 cup Cooked Quinoa (30 g)

1 tbsp Fresh Herbs (e.g., Thyme, Rosemary)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry with a paper towel and season both sides with salt, pepper, and chopped fresh herbs.

  • 3

    In a small bowl, combine the olive oil with a pinch of salt, pepper, and extra herbs if desired.

  • 4

    Toss the halved Brussels sprouts in the olive oil mixture until evenly coated.

  • 5

    Place the chicken breast on one side of a baking sheet and arrange the Brussels sprouts on the other side.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the Brussels sprouts are tender and slightly caramelized.

  • 7

    While the chicken and sprouts are roasting, gently warm the pre-cooked quinoa, if needed, until heated through.

  • 8

    To serve, slice the chicken breast and plate with the roasted Brussels sprouts alongside the quinoa. Enjoy your nutritious and flavorful dinner.

Herb-Roasted Chicken Breast with Roasted Brussels Sprouts

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

Herb-Roasted Chicken Breast with Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Breast with Roasted Brussels Sprouts

Savor a light yet satisfying dinner with tender herb-roasted chicken breast paired with crisp roasted Brussels sprouts and a modest serving of quinoa to round out the meal. This dish delivers a delicate balance of savory herbs and a slight crunch from the sprouts, all enveloped in a gentle olive oil roast that elevates the natural flavors.

NUTRITION

258kcal
Protein
35.1g
Fat
8.8g
Carbs
9.9g

SERVINGS

1 serving

INGREDIENTS

3.75 oz Chicken Breast (106 g)

0.5 cup Brussels Sprouts (44 g)

3 tsp Extra Virgin Olive Oil (13.5 g)

1/8 cup Cooked Quinoa (30 g)

1 tbsp Fresh Herbs (e.g., Thyme, Rosemary)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry with a paper towel and season both sides with salt, pepper, and chopped fresh herbs.

  • 3

    In a small bowl, combine the olive oil with a pinch of salt, pepper, and extra herbs if desired.

  • 4

    Toss the halved Brussels sprouts in the olive oil mixture until evenly coated.

  • 5

    Place the chicken breast on one side of a baking sheet and arrange the Brussels sprouts on the other side.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the Brussels sprouts are tender and slightly caramelized.

  • 7

    While the chicken and sprouts are roasting, gently warm the pre-cooked quinoa, if needed, until heated through.

  • 8

    To serve, slice the chicken breast and plate with the roasted Brussels sprouts alongside the quinoa. Enjoy your nutritious and flavorful dinner.