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

Savor this balanced sheet pan meal featuring a succulent herb-crusted chicken breast paired with the natural sweetness of roasted carrots and parsnips. This dish is lightly drizzled with olive oil and seasoned with aromatic thyme and rosemary, delivering a delicious mix of textures and flavors while fitting perfectly into your macro goals.

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NUTRITION

318kcal
Protein
34.9g
Fat
8.5g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

100 grams Carrots

100 grams Parsnips

1 teaspoon Olive Oil

1 tablespoon Fresh Thyme

1 tablespoon Fresh Rosemary

2 cloves Garlic

Salt and Pepper (to taste)

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the chopped fresh thyme, rosemary, minced garlic, salt, and pepper.

  • 3

    Place the chicken breast on one side of the sheet pan and rub it evenly with the herb mixture.

  • 4

    Add carrots and parsnips (cut into bite-sized pieces) to the sheet pan. Drizzle with olive oil and toss to coat evenly.

  • 5

    Arrange the chicken and vegetables in a single layer to ensure 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.

  • 7

    Remove from the oven and let it 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

Savor this balanced sheet pan meal featuring a succulent herb-crusted chicken breast paired with the natural sweetness of roasted carrots and parsnips. This dish is lightly drizzled with olive oil and seasoned with aromatic thyme and rosemary, delivering a delicious mix of textures and flavors while fitting perfectly into your macro goals.

NUTRITION

318kcal
Protein
34.9g
Fat
8.5g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

100 grams Carrots

100 grams Parsnips

1 teaspoon Olive Oil

1 tablespoon Fresh Thyme

1 tablespoon Fresh Rosemary

2 cloves Garlic

Salt and Pepper (to taste)

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the chopped fresh thyme, rosemary, minced garlic, salt, and pepper.

  • 3

    Place the chicken breast on one side of the sheet pan and rub it evenly with the herb mixture.

  • 4

    Add carrots and parsnips (cut into bite-sized pieces) to the sheet pan. Drizzle with olive oil and toss to coat evenly.

  • 5

    Arrange the chicken and vegetables in a single layer to ensure 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.

  • 7

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