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 beautifully roasted sheet pan meal featuring tender chicken breast infused with fresh herbs, paired with a medley of vibrant roasted root vegetables. This recipe melds the savory flavors of rosemary, thyme, and garlic with the natural sweetness of carrots, parsnips, and sweet potato, all drizzled with a touch of olive oil for a satisfying, clean, and balanced meal.

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NUTRITION

345kcal
Protein
35.5g
Fat
8.5g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1 medium Sweet Potato

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

2 cloves Garlic

Salt and Black Pepper

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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 and season with salt, black pepper, chopped rosemary, thyme, and minced garlic.

  • 3

    Peel and cut the carrot, parsnip, and sweet potato into evenly sized pieces.

  • 4

    Toss the vegetables in a bowl with olive oil, salt, black pepper, and a pinch of rosemary and thyme until well coated.

  • 5

    Spread the seasoned vegetables out on one side of the sheet pan and place the chicken breast on the other side.

  • 6

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

  • 7

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

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 beautifully roasted sheet pan meal featuring tender chicken breast infused with fresh herbs, paired with a medley of vibrant roasted root vegetables. This recipe melds the savory flavors of rosemary, thyme, and garlic with the natural sweetness of carrots, parsnips, and sweet potato, all drizzled with a touch of olive oil for a satisfying, clean, and balanced meal.

NUTRITION

345kcal
Protein
35.5g
Fat
8.5g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1 medium Sweet Potato

1 tsp Olive Oil

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

2 cloves Garlic

Salt and Black Pepper

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season with salt, black pepper, chopped rosemary, thyme, and minced garlic.

  • 3

    Peel and cut the carrot, parsnip, and sweet potato into evenly sized pieces.

  • 4

    Toss the vegetables in a bowl with olive oil, salt, black pepper, and a pinch of rosemary and thyme until well coated.

  • 5

    Spread the seasoned vegetables out on one side of the sheet pan and place the chicken breast on the other side.

  • 6

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

  • 7

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