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 a vibrant combination of tender, herb-crusted chicken and an assortment of roasted root vegetables. This dish features a juicy, flavorful chicken breast perfectly complemented by lightly caramelized carrots, parsnips, and beets, all finished with a zesty touch of lemon. It's a well-balanced meal that harmonizes taste and nutrition in every bite.

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NUTRITION

444kcal
Protein
56g
Fat
10.9g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Beet

1 teaspoon Olive Oil

Herbs and Seasonings, to taste

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Place the chicken breast in the center of the sheet pan. Drizzle with olive oil and season generously with a mix of thyme, rosemary, and oregano, along with salt and pepper to taste.

  • 3

    Roughly chop the carrot, parsnip, and beet into uniform pieces. Scatter them around the chicken on the sheet pan.

  • 4

    Drizzle the vegetables with a little extra olive oil, and season with a pinch of salt, pepper, and a dash of the mixed herbs.

  • 5

    Roast everything in the oven for 20-25 minutes, or until the chicken is thoroughly cooked (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 6

    Remove the pan from the oven and squeeze fresh lemon juice over the chicken and vegetables. Let it sit for a couple of 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 a vibrant combination of tender, herb-crusted chicken and an assortment of roasted root vegetables. This dish features a juicy, flavorful chicken breast perfectly complemented by lightly caramelized carrots, parsnips, and beets, all finished with a zesty touch of lemon. It's a well-balanced meal that harmonizes taste and nutrition in every bite.

NUTRITION

444kcal
Protein
56g
Fat
10.9g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Beet

1 teaspoon Olive Oil

Herbs and Seasonings, to taste

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Place the chicken breast in the center of the sheet pan. Drizzle with olive oil and season generously with a mix of thyme, rosemary, and oregano, along with salt and pepper to taste.

  • 3

    Roughly chop the carrot, parsnip, and beet into uniform pieces. Scatter them around the chicken on the sheet pan.

  • 4

    Drizzle the vegetables with a little extra olive oil, and season with a pinch of salt, pepper, and a dash of the mixed herbs.

  • 5

    Roast everything in the oven for 20-25 minutes, or until the chicken is thoroughly cooked (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.

  • 6

    Remove the pan from the oven and squeeze fresh lemon juice over the chicken and vegetables. Let it sit for a couple of minutes before serving.