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 the perfect balance of juicy herb-crusted chicken paired with a medley of tender, roasted root vegetables. The aromatic blend of herbs and the caramelized edges of the vegetables deliver a satisfying meal that's both flavorful and nutritious.

Try 7 days free, then $12.99 / mo.

NUTRITION

339kcal
Protein
37.2g
Fat
8.9g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1 portion Red Onion

1 teaspoon Olive Oil

1 tablespoon mixed fresh Herbs (Rosemary, Thyme)

Salt & 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

    Pat the chicken breast dry and season with salt, pepper, and the mixed herbs.

  • 3

    Peel and chop the carrot and parsnip into uniform pieces, and slice the red onion into wedges.

  • 4

    Place the chopped vegetables on the sheet pan and drizzle with olive oil, sprinkling a bit of salt and pepper over them. Toss to coat evenly.

  • 5

    Nestle the seasoned chicken breast among the vegetables on the sheet pan.

  • 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 caramelized edges.

  • 7

    Remove from the oven, let rest for a few minutes, and 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

Savor the perfect balance of juicy herb-crusted chicken paired with a medley of tender, roasted root vegetables. The aromatic blend of herbs and the caramelized edges of the vegetables deliver a satisfying meal that's both flavorful and nutritious.

NUTRITION

339kcal
Protein
37.2g
Fat
8.9g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1 portion Red Onion

1 teaspoon Olive Oil

1 tablespoon mixed fresh Herbs (Rosemary, Thyme)

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season with salt, pepper, and the mixed herbs.

  • 3

    Peel and chop the carrot and parsnip into uniform pieces, and slice the red onion into wedges.

  • 4

    Place the chopped vegetables on the sheet pan and drizzle with olive oil, sprinkling a bit of salt and pepper over them. Toss to coat evenly.

  • 5

    Nestle the seasoned chicken breast among the vegetables on the sheet pan.

  • 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 caramelized edges.

  • 7

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