Herb-Crusted Sheet Pan Chicken with Roasted Root Vegetables

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

Herb-Crusted Sheet Pan Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Sheet Pan Chicken with Roasted Root Vegetables

Enjoy a well-balanced plate of juicy herb-crusted chicken paired with a medley of roasted root vegetables, featuring tender, flavorful chicken breast coated in a light, aromatic almond herb crust and perfectly roasted carrots and parsnips for a satisfying and nutritious dinner.

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NUTRITION

418kcal
Protein
47.6g
Fat
13.5g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

1 tbsp Almond Flour

2 tbsp Fresh Mixed Herbs

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine the almond flour, chopped fresh herbs, and minced garlic.

  • 3

    Lightly drizzle the chicken breast with olive oil and then evenly coat it with the herb and almond flour mixture.

  • 4

    Chop the carrot and parsnip into uniform pieces to ensure even roasting. Toss them lightly with a splash of olive oil, salt, and pepper.

  • 5

    Place the chicken breast on one side of the sheet pan and spread the vegetables on the other side in a single layer.

  • 6

    Roast in the oven for 20-25 minutes until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and starting to caramelize.

  • 7

    Remove from the oven, let rest for a few minutes, then serve warm.

Herb-Crusted Sheet Pan Chicken with Roasted Root Vegetables

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

Herb-Crusted Sheet Pan Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Sheet Pan Chicken with Roasted Root Vegetables

Enjoy a well-balanced plate of juicy herb-crusted chicken paired with a medley of roasted root vegetables, featuring tender, flavorful chicken breast coated in a light, aromatic almond herb crust and perfectly roasted carrots and parsnips for a satisfying and nutritious dinner.

NUTRITION

418kcal
Protein
47.6g
Fat
13.5g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

1 tbsp Almond Flour

2 tbsp Fresh Mixed Herbs

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine the almond flour, chopped fresh herbs, and minced garlic.

  • 3

    Lightly drizzle the chicken breast with olive oil and then evenly coat it with the herb and almond flour mixture.

  • 4

    Chop the carrot and parsnip into uniform pieces to ensure even roasting. Toss them lightly with a splash of olive oil, salt, and pepper.

  • 5

    Place the chicken breast on one side of the sheet pan and spread the vegetables on the other side in a single layer.

  • 6

    Roast in the oven for 20-25 minutes until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and starting to caramelize.

  • 7

    Remove from the oven, let rest for a few minutes, then serve warm.