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

Savor a harmonious blend of succulent herb-seasoned chicken paired with tender roasted root vegetables. The vibrant medley of sweet potato, carrot, parsnip, and red onion, all kissed with aromatic rosemary and thyme, delivers a hearty yet balanced meal perfect for a satisfying dinner.

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NUTRITION

408kcal
Protein
38.8g
Fat
8.8g
Carbs
41.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Sweet Potato

1 medium Carrot

1/2 medium Parsnip

1/4 medium Red Onion

1 tsp Olive Oil

1 clove Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, and finely chopped garlic.

  • 3

    Chop the sweet potato, carrot, parsnip, and red onion into evenly sized pieces.

  • 4

    In a bowl, toss the chopped vegetables with olive oil, and roughly torn rosemary and thyme leaves, then season with salt and pepper.

  • 5

    Arrange the chicken breast in the center of the sheet pan and surround it with the seasoned vegetables.

  • 6

    Place the sheet pan in the oven and roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and lightly caramelized.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, and then serve hot, enjoying the crispy herb crust and the vibrant, roasted flavors of the vegetables.

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

Savor a harmonious blend of succulent herb-seasoned chicken paired with tender roasted root vegetables. The vibrant medley of sweet potato, carrot, parsnip, and red onion, all kissed with aromatic rosemary and thyme, delivers a hearty yet balanced meal perfect for a satisfying dinner.

NUTRITION

408kcal
Protein
38.8g
Fat
8.8g
Carbs
41.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 medium Sweet Potato

1 medium Carrot

1/2 medium Parsnip

1/4 medium Red Onion

1 tsp Olive Oil

1 clove Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, and finely chopped garlic.

  • 3

    Chop the sweet potato, carrot, parsnip, and red onion into evenly sized pieces.

  • 4

    In a bowl, toss the chopped vegetables with olive oil, and roughly torn rosemary and thyme leaves, then season with salt and pepper.

  • 5

    Arrange the chicken breast in the center of the sheet pan and surround it with the seasoned vegetables.

  • 6

    Place the sheet pan in the oven and roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and lightly caramelized.

  • 7

    Remove from the oven, let the chicken rest for a few minutes, and then serve hot, enjoying the crispy herb crust and the vibrant, roasted flavors of the vegetables.