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 delightful combination of tender herb-crusted chicken paired with a medley of roasted root vegetables. This dish boasts a crispy, savory chicken exterior complemented by the earthy sweetness of carrots and parsnips, lightly enhanced with aromatic herbs and a drizzle of olive oil. A perfectly balanced plate that’s as nutritious as it is delicious.

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NUTRITION

393kcal
Protein
37.1g
Fat
18.6g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1/4 Red Onion

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry with a paper towel. Season with salt, pepper, and mixed dried herbs to coat evenly.

  • 3

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

  • 4

    Toss the chopped vegetables in a bowl with olive oil, salt, pepper, and a pinch of dried herbs.

  • 5

    Place the seasoned chicken breast in the center of a sheet pan. Surround it with the seasoned vegetables, ensuring even distribution.

  • 6

    Roast in the preheated oven for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and let 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 the delightful combination of tender herb-crusted chicken paired with a medley of roasted root vegetables. This dish boasts a crispy, savory chicken exterior complemented by the earthy sweetness of carrots and parsnips, lightly enhanced with aromatic herbs and a drizzle of olive oil. A perfectly balanced plate that’s as nutritious as it is delicious.

NUTRITION

393kcal
Protein
37.1g
Fat
18.6g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1/4 Red Onion

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry with a paper towel. Season with salt, pepper, and mixed dried herbs to coat evenly.

  • 3

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

  • 4

    Toss the chopped vegetables in a bowl with olive oil, salt, pepper, and a pinch of dried herbs.

  • 5

    Place the seasoned chicken breast in the center of a sheet pan. Surround it with the seasoned vegetables, ensuring even distribution.

  • 6

    Roast in the preheated oven for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

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