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 balanced plate featuring tender herb-crusted chicken paired with an array of roasted root vegetables. The chicken, seasoned with rosemary and thyme, is baked alongside carrots and parsnips for a savory, hearty flavor with a crisp finish. This dish offers a perfect blend of protein, fiber-rich veggies, and aromatic herbs to elevate your meal.

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NUTRITION

352kcal
Protein
46g
Fat
9.8g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Carrot (61g)

1/2 medium Parsnip (70g)

1/4 Red Onion (30g)

1 tsp Olive Oil (4.5g)

1 clove Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Slice the carrot, parsnip, and red onion into even pieces for uniform roasting.

  • 3

    In a small bowl, combine minced garlic, chopped rosemary and thyme, olive oil, salt, and pepper to create an herb marinade.

  • 4

    Place the chicken breast on the sheet pan and brush both sides with the herb marinade.

  • 5

    Toss the sliced vegetables in the remaining marinade ensuring they are well coated, and spread them evenly around the chicken.

  • 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 with a slight crisp on the edges.

  • 7

    Remove from the oven, let rest for a few 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 beautifully balanced plate featuring tender herb-crusted chicken paired with an array of roasted root vegetables. The chicken, seasoned with rosemary and thyme, is baked alongside carrots and parsnips for a savory, hearty flavor with a crisp finish. This dish offers a perfect blend of protein, fiber-rich veggies, and aromatic herbs to elevate your meal.

NUTRITION

352kcal
Protein
46g
Fat
9.8g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 medium Carrot (61g)

1/2 medium Parsnip (70g)

1/4 Red Onion (30g)

1 tsp Olive Oil (4.5g)

1 clove Garlic

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Slice the carrot, parsnip, and red onion into even pieces for uniform roasting.

  • 3

    In a small bowl, combine minced garlic, chopped rosemary and thyme, olive oil, salt, and pepper to create an herb marinade.

  • 4

    Place the chicken breast on the sheet pan and brush both sides with the herb marinade.

  • 5

    Toss the sliced vegetables in the remaining marinade ensuring they are well coated, and spread them evenly around the chicken.

  • 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 with a slight crisp on the edges.

  • 7

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