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 satisfying flavors of tender herb-crusted chicken paired with a colorful medley of roasted root vegetables. This sheet pan dinner brings together savory notes and natural sweetness from the carrots and parsnips, all enhanced by aromatic herbs, making it a wholesome and balanced meal.

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NUTRITION

361kcal
Protein
34.1g
Fat
17.5g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

80g Carrot

70g Parsnip

1 tbsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

2 cloves Garlic

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the chicken breast dry and season both sides with salt and pepper.

  • 3

    On a sheet pan, toss the chopped carrots and parsnips with olive oil, minced garlic, and a pinch of salt and pepper.

  • 4

    Place the chicken on the sheet pan. Sprinkle chopped rosemary and thyme evenly over the chicken and vegetables for an aromatic crust.

  • 5

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

  • 6

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

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 satisfying flavors of tender herb-crusted chicken paired with a colorful medley of roasted root vegetables. This sheet pan dinner brings together savory notes and natural sweetness from the carrots and parsnips, all enhanced by aromatic herbs, making it a wholesome and balanced meal.

NUTRITION

361kcal
Protein
34.1g
Fat
17.5g
Carbs
21.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

80g Carrot

70g Parsnip

1 tbsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

2 cloves Garlic

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the chicken breast dry and season both sides with salt and pepper.

  • 3

    On a sheet pan, toss the chopped carrots and parsnips with olive oil, minced garlic, and a pinch of salt and pepper.

  • 4

    Place the chicken on the sheet pan. Sprinkle chopped rosemary and thyme evenly over the chicken and vegetables for an aromatic crust.

  • 5

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

  • 6

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