Sheet Pan Herb-Roasted Chicken with Rainbow Carrots

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

Sheet Pan Herb-Roasted Chicken with Rainbow Carrots

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Chicken with Rainbow Carrots

Savor the vibrant medley of tender chicken breast and colorful rainbow carrots, perfectly roasted with aromatic herbs and a drizzle of olive oil. This easy-to-prepare dish offers a delightful balance of lean protein and naturally sweet vegetables, making it an ideal option for a healthful dinner that nourishes both body and soul.

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NUTRITION

338kcal
Protein
45.6g
Fat
9.8g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (142g)

1 cup Rainbow Carrots (128g)

1 teaspoon Extra Virgin Olive Oil (4.5g)

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

1 clove Garlic

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (218°C) and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry and place it in the center of the sheet pan.

  • 3

    Arrange the rainbow carrots around the chicken.

  • 4

    In a small bowl, whisk together the extra virgin olive oil, chopped fresh rosemary, thyme, minced garlic, salt, and black pepper.

  • 5

    Drizzle the herb mixture evenly over the chicken and carrots, ensuring everything is well-coated.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the carrots are tender.

  • 7

    Remove from the oven and let rest for a few minutes before serving.

Sheet Pan Herb-Roasted Chicken with Rainbow Carrots

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

Sheet Pan Herb-Roasted Chicken with Rainbow Carrots

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Chicken with Rainbow Carrots

Savor the vibrant medley of tender chicken breast and colorful rainbow carrots, perfectly roasted with aromatic herbs and a drizzle of olive oil. This easy-to-prepare dish offers a delightful balance of lean protein and naturally sweet vegetables, making it an ideal option for a healthful dinner that nourishes both body and soul.

NUTRITION

338kcal
Protein
45.6g
Fat
9.8g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (142g)

1 cup Rainbow Carrots (128g)

1 teaspoon Extra Virgin Olive Oil (4.5g)

1 tablespoon Fresh Rosemary

1 tablespoon Fresh Thyme

1 clove Garlic

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (218°C) and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry and place it in the center of the sheet pan.

  • 3

    Arrange the rainbow carrots around the chicken.

  • 4

    In a small bowl, whisk together the extra virgin olive oil, chopped fresh rosemary, thyme, minced garlic, salt, and black pepper.

  • 5

    Drizzle the herb mixture evenly over the chicken and carrots, ensuring everything is well-coated.

  • 6

    Roast in the preheated oven for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the carrots are tender.

  • 7

    Remove from the oven and let rest for a few minutes before serving.