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 vibrant, one-pan meal featuring tender herb-crusted chicken paired with a medley of roasted root vegetables. The aromatic herbs complement the savory chicken, while the earthy sweetness of carrots, parsnip, and sweet potato provide balance and depth in flavor.

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NUTRITION

338kcal
Protein
35.6g
Fat
8.5g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/2 small Sweet Potato

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    Place the chicken breast on the sheet pan. Drizzle with olive oil and sprinkle the mixed dried herbs, salt, and pepper evenly over it to create an aromatic herb crust.

  • 3

    Peel and cut the carrot, parsnip, and sweet potato into evenly sized chunks to ensure they roast consistently.

  • 4

    Arrange the root vegetables around the chicken breast on the sheet pan, ensuring they are in a single layer.

  • 5

    Roast everything in the oven for about 20-25 minutes, turning the vegetables halfway through, until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and lightly caramelized.

  • 6

    Remove from the oven, let rest for a couple of minutes, then serve warm.

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 vibrant, one-pan meal featuring tender herb-crusted chicken paired with a medley of roasted root vegetables. The aromatic herbs complement the savory chicken, while the earthy sweetness of carrots, parsnip, and sweet potato provide balance and depth in flavor.

NUTRITION

338kcal
Protein
35.6g
Fat
8.5g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/2 small Sweet Potato

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    Place the chicken breast on the sheet pan. Drizzle with olive oil and sprinkle the mixed dried herbs, salt, and pepper evenly over it to create an aromatic herb crust.

  • 3

    Peel and cut the carrot, parsnip, and sweet potato into evenly sized chunks to ensure they roast consistently.

  • 4

    Arrange the root vegetables around the chicken breast on the sheet pan, ensuring they are in a single layer.

  • 5

    Roast everything in the oven for about 20-25 minutes, turning the vegetables halfway through, until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and lightly caramelized.

  • 6

    Remove from the oven, let rest for a couple of minutes, then serve warm.