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, one-pan meal featuring herb-seasoned chicken breast alongside a colorful medley of roasted root vegetables. This dish offers a balance of robust flavors, aromatic herbs, and a hearty yet light touch, perfect for a satisfying dinner that meets your nutritional goals.

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NUTRITION

436kcal
Protein
37.4g
Fat
13.3g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1 small Turnip

0.5 Tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

0.5 tsp Garlic Powder

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

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

  • 2

    Trim any excess fat from the chicken breast and pat dry with a paper towel.

  • 3

    Chop the carrot, parsnip, and turnip into uniform bite-sized pieces.

  • 4

    In a bowl, toss the chopped vegetables with olive oil, half of the rosemary, thyme, garlic powder, salt, and pepper.

  • 5

    Place the chicken breast in the center of the prepared sheet pan and generously rub it with the remaining rosemary, thyme, garlic powder, along with a pinch of salt and pepper.

  • 6

    Arrange the seasoned vegetables around the chicken on the sheet pan in a single layer.

  • 7

    Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 8

    Let the dish rest for a few minutes before serving to allow the flavors to meld.

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, one-pan meal featuring herb-seasoned chicken breast alongside a colorful medley of roasted root vegetables. This dish offers a balance of robust flavors, aromatic herbs, and a hearty yet light touch, perfect for a satisfying dinner that meets your nutritional goals.

NUTRITION

436kcal
Protein
37.4g
Fat
13.3g
Carbs
22.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1 small Turnip

0.5 Tbsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

0.5 tsp Garlic Powder

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

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

  • 2

    Trim any excess fat from the chicken breast and pat dry with a paper towel.

  • 3

    Chop the carrot, parsnip, and turnip into uniform bite-sized pieces.

  • 4

    In a bowl, toss the chopped vegetables with olive oil, half of the rosemary, thyme, garlic powder, salt, and pepper.

  • 5

    Place the chicken breast in the center of the prepared sheet pan and generously rub it with the remaining rosemary, thyme, garlic powder, along with a pinch of salt and pepper.

  • 6

    Arrange the seasoned vegetables around the chicken on the sheet pan in a single layer.

  • 7

    Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 8

    Let the dish rest for a few minutes before serving to allow the flavors to meld.