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 beautifully roasted chicken breast with a vibrant medley of root vegetables, bursting with fresh herbs and a crisp, caramelized finish. This dish offers tender, juicy chicken seasoned with rosemary and thyme, paired with sweet carrots, parsnips, and red onion for a savory, nourishing meal.

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NUTRITION

350kcal
Protein
37.5g
Fat
8.9g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 portion Red Onion

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 Garlic Clove

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    On a sheet pan, arrange the chicken breast in the center.

  • 3

    Chop the carrot, parsnip, and red onion into similarly sized pieces and scatter them around the chicken.

  • 4

    Drizzle olive oil over the chicken and vegetables.

  • 5

    Finely chop the garlic and roughly tear the rosemary and thyme. Sprinkle them over the chicken and vegetables along with salt and pepper.

  • 6

    Toss the vegetables lightly to ensure even coating with the oil and herbs.

  • 7

    Place the sheet pan in the oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven, let rest for a few minutes, then serve.

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 beautifully roasted chicken breast with a vibrant medley of root vegetables, bursting with fresh herbs and a crisp, caramelized finish. This dish offers tender, juicy chicken seasoned with rosemary and thyme, paired with sweet carrots, parsnips, and red onion for a savory, nourishing meal.

NUTRITION

350kcal
Protein
37.5g
Fat
8.9g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 portion Red Onion

1 tsp Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 Garlic Clove

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    On a sheet pan, arrange the chicken breast in the center.

  • 3

    Chop the carrot, parsnip, and red onion into similarly sized pieces and scatter them around the chicken.

  • 4

    Drizzle olive oil over the chicken and vegetables.

  • 5

    Finely chop the garlic and roughly tear the rosemary and thyme. Sprinkle them over the chicken and vegetables along with salt and pepper.

  • 6

    Toss the vegetables lightly to ensure even coating with the oil and herbs.

  • 7

    Place the sheet pan in the oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 8

    Remove from the oven, let rest for a few minutes, then serve.