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 savory sheet pan dinner featuring tender herb-crusted chicken paired with a medley of roasted root vegetables. This dish is perfectly balanced with a light, aromatic herb seasoning that elevates the natural flavors of chicken, carrots, parsnips, and red potatoes, finished with a drizzle of olive oil for a hint of richness.

Try 7 days free, then $12.99 / mo.

NUTRITION

437kcal
Protein
39.8g
Fat
9.1g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Red Potato

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Cut the carrot, parsnip, and red potato into uniformly sized pieces for even roasting.

  • 3

    Place the chopped vegetables on the sheet pan and drizzle with olive oil. Season with a pinch of salt, black pepper, and mix half of the dried herbs; toss to evenly coat the vegetables.

  • 4

    Pat dry the chicken breast and season both sides with salt, pepper, and the remaining dried herbs. For a thicker herb crust, press the herbs onto the surface of the chicken.

  • 5

    Place the seasoned chicken breast on the same sheet pan, arranging it among the vegetables.

  • 6

    Roast in the preheated oven for 25-30 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Allow the dish to rest for a few minutes before serving. Enjoy this wholesome and flavorful meal!

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 savory sheet pan dinner featuring tender herb-crusted chicken paired with a medley of roasted root vegetables. This dish is perfectly balanced with a light, aromatic herb seasoning that elevates the natural flavors of chicken, carrots, parsnips, and red potatoes, finished with a drizzle of olive oil for a hint of richness.

NUTRITION

437kcal
Protein
39.8g
Fat
9.1g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Red Potato

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Cut the carrot, parsnip, and red potato into uniformly sized pieces for even roasting.

  • 3

    Place the chopped vegetables on the sheet pan and drizzle with olive oil. Season with a pinch of salt, black pepper, and mix half of the dried herbs; toss to evenly coat the vegetables.

  • 4

    Pat dry the chicken breast and season both sides with salt, pepper, and the remaining dried herbs. For a thicker herb crust, press the herbs onto the surface of the chicken.

  • 5

    Place the seasoned chicken breast on the same sheet pan, arranging it among the vegetables.

  • 6

    Roast in the preheated oven for 25-30 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Allow the dish to rest for a few minutes before serving. Enjoy this wholesome and flavorful meal!