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 balanced and flavorful dinner featuring tender herb-crusted chicken breast accompanied by a colorful medley of roasted carrots and parsnips. The vibrant herbs add an aromatic touch while the simplicity of sheet pan cooking makes cleanup a breeze.

Try 7 days free, then $12.99 / mo.

NUTRITION

339kcal
Protein
38.9g
Fat
8.8g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

1 tbsp Fresh Rosemary

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a sheet pan, arrange peeled and cut (into sticks or rounds) carrots and parsnips.

  • 3

    Drizzle the vegetables with olive oil and sprinkle with salt, pepper, and fresh rosemary.

  • 4

    Place the chicken breast on the sheet pan among the vegetables.

  • 5

    Season the chicken with salt, pepper, and a light dusting of fresh rosemary to form a herb crust.

  • 6

    Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    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

Enjoy a balanced and flavorful dinner featuring tender herb-crusted chicken breast accompanied by a colorful medley of roasted carrots and parsnips. The vibrant herbs add an aromatic touch while the simplicity of sheet pan cooking makes cleanup a breeze.

NUTRITION

339kcal
Protein
38.9g
Fat
8.8g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

1 tbsp Fresh Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a sheet pan, arrange peeled and cut (into sticks or rounds) carrots and parsnips.

  • 3

    Drizzle the vegetables with olive oil and sprinkle with salt, pepper, and fresh rosemary.

  • 4

    Place the chicken breast on the sheet pan among the vegetables.

  • 5

    Season the chicken with salt, pepper, and a light dusting of fresh rosemary to form a herb crust.

  • 6

    Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

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