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 delightful combination of herb-crusted chicken and tender roasted root vegetables in this wholesome, clean eating meal. The juicy chicken breast is perfectly seasoned with garlic, thyme, and rosemary, while a medley of carrots and parsnips adds a satisfying sweetness and crunch. A drizzle of olive oil brings everything together, making for a balanced dish that is as nutritious as it is delicious.

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NUTRITION

337kcal
Protein
37.1g
Fat
8.9g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1 teaspoon Extra Virgin Olive Oil

0.5 teaspoon Garlic Powder

0.5 teaspoon Dried Thyme

0.5 teaspoon Dried Rosemary

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Place the chicken breast on one side of the sheet pan. Drizzle with olive oil.

  • 3

    In a small bowl, combine garlic powder, dried thyme, and dried rosemary, then sprinkle evenly over the chicken breast.

  • 4

    Peel (if desired) and chop the carrot and parsnip into similar-sized pieces to ensure even roasting. Arrange them on the other side of the sheet pan.

  • 5

    Lightly toss the root vegetables with a pinch of salt and additional olive oil if preferred.

  • 6

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

  • 7

    Once cooked, remove from the oven and let the chicken rest for a few minutes before slicing. Serve the sliced chicken alongside the roasted 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 delightful combination of herb-crusted chicken and tender roasted root vegetables in this wholesome, clean eating meal. The juicy chicken breast is perfectly seasoned with garlic, thyme, and rosemary, while a medley of carrots and parsnips adds a satisfying sweetness and crunch. A drizzle of olive oil brings everything together, making for a balanced dish that is as nutritious as it is delicious.

NUTRITION

337kcal
Protein
37.1g
Fat
8.9g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1 teaspoon Extra Virgin Olive Oil

0.5 teaspoon Garlic Powder

0.5 teaspoon Dried Thyme

0.5 teaspoon Dried Rosemary

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Place the chicken breast on one side of the sheet pan. Drizzle with olive oil.

  • 3

    In a small bowl, combine garlic powder, dried thyme, and dried rosemary, then sprinkle evenly over the chicken breast.

  • 4

    Peel (if desired) and chop the carrot and parsnip into similar-sized pieces to ensure even roasting. Arrange them on the other side of the sheet pan.

  • 5

    Lightly toss the root vegetables with a pinch of salt and additional olive oil if preferred.

  • 6

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

  • 7

    Once cooked, remove from the oven and let the chicken rest for a few minutes before slicing. Serve the sliced chicken alongside the roasted vegetables.