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 the rustic flavors of tender herb-crusted chicken paired with a colorful medley of roasted root vegetables. This sheet pan dinner features lightly seasoned chicken breast alongside caramelized carrots, parsnips, and sweet potato, all roasted to perfection with a hint of olive oil and aromatic herbs for a wholesome and satisfying meal.

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NUTRITION

455kcal
Protein
34.0g
Fat
18.1g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

Small portion of Sweet Potato (approx. 75g)

1 tablespoon Olive Oil

1 teaspoon Herb Seasoning

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry, then rub it lightly with half of the olive oil, herb seasoning, salt, and pepper.

  • 3

    Peel and chop the carrot, parsnip, and sweet potato into even bite-sized pieces. Place them in a bowl.

  • 4

    Drizzle the remaining olive oil over the vegetables, and sprinkle with the rest of the herb seasoning, salt, and pepper. Toss to coat evenly.

  • 5

    Arrange the chicken breast in the center of the sheet pan, then surround it with the seasoned vegetables in a single layer.

  • 6

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

  • 7

    Let the chicken rest for a few minutes before slicing and serving with 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 the rustic flavors of tender herb-crusted chicken paired with a colorful medley of roasted root vegetables. This sheet pan dinner features lightly seasoned chicken breast alongside caramelized carrots, parsnips, and sweet potato, all roasted to perfection with a hint of olive oil and aromatic herbs for a wholesome and satisfying meal.

NUTRITION

455kcal
Protein
34.0g
Fat
18.1g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

Small portion of Sweet Potato (approx. 75g)

1 tablespoon Olive Oil

1 teaspoon Herb Seasoning

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry, then rub it lightly with half of the olive oil, herb seasoning, salt, and pepper.

  • 3

    Peel and chop the carrot, parsnip, and sweet potato into even bite-sized pieces. Place them in a bowl.

  • 4

    Drizzle the remaining olive oil over the vegetables, and sprinkle with the rest of the herb seasoning, salt, and pepper. Toss to coat evenly.

  • 5

    Arrange the chicken breast in the center of the sheet pan, then surround it with the seasoned vegetables in a single layer.

  • 6

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

  • 7

    Let the chicken rest for a few minutes before slicing and serving with the vegetables.