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 and wholesome meal featuring tender herb-crusted chicken paired with perfectly roasted root vegetables. This dish offers a balanced blend of savory protein and subtly sweet, caramelized veggies, all enhanced with aromatic rosemary, thyme, and a touch of garlic.

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NUTRITION

309kcal
Protein
36.6g
Fat
8.6g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1 small Parsnip

1 teaspoon Olive Oil

1/2 teaspoon Herb Seasoning Blend

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PREPARATION

  • 1

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

  • 2

    Cut the carrot and parsnip into evenly-sized sticks or rounds for uniform roasting.

  • 3

    Place the vegetables on the sheet pan and drizzle with olive oil. Sprinkle lightly with salt, pepper, and half of the herb seasoning blend.

  • 4

    Pat the chicken breast dry with a paper towel. Season both sides with salt, pepper, and the remaining herb blend to form a crust.

  • 5

    Arrange the chicken breast on the sheet pan alongside the vegetables, ensuring there is enough space for even roasting.

  • 6

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

  • 7

    Remove from the oven and let the dish 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 vibrant and wholesome meal featuring tender herb-crusted chicken paired with perfectly roasted root vegetables. This dish offers a balanced blend of savory protein and subtly sweet, caramelized veggies, all enhanced with aromatic rosemary, thyme, and a touch of garlic.

NUTRITION

309kcal
Protein
36.6g
Fat
8.6g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1 small Parsnip

1 teaspoon Olive Oil

1/2 teaspoon Herb Seasoning Blend

PREPARATION

  • 1

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

  • 2

    Cut the carrot and parsnip into evenly-sized sticks or rounds for uniform roasting.

  • 3

    Place the vegetables on the sheet pan and drizzle with olive oil. Sprinkle lightly with salt, pepper, and half of the herb seasoning blend.

  • 4

    Pat the chicken breast dry with a paper towel. Season both sides with salt, pepper, and the remaining herb blend to form a crust.

  • 5

    Arrange the chicken breast on the sheet pan alongside the vegetables, ensuring there is enough space for even roasting.

  • 6

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

  • 7

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