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 beautifully balanced dish featuring succulent herb-crusted chicken breast paired with a medley of roasted carrots and parsnips. The aromatic blend of rosemary, thyme, and garlic elevates this comforting meal to a delightful fusion of flavors and textures, perfect for a hearty dinner.

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NUTRITION

350kcal
Protein
37.4g
Fat
9.2g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

100g Carrots

100g Parsnips

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Pinch of Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry and season on both sides with salt, pepper, garlic powder, and sprinkle the chopped fresh rosemary and thyme.

  • 3

    Cut the carrots and parsnips into evenly sized pieces. Toss them in a bowl with olive oil, salt, and pepper.

  • 4

    Place the seasoned chicken breast in the center of the sheet pan and arrange the vegetables around it in a single layer.

  • 5

    Roast in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven, let rest briefly, and serve hot.

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 beautifully balanced dish featuring succulent herb-crusted chicken breast paired with a medley of roasted carrots and parsnips. The aromatic blend of rosemary, thyme, and garlic elevates this comforting meal to a delightful fusion of flavors and textures, perfect for a hearty dinner.

NUTRITION

350kcal
Protein
37.4g
Fat
9.2g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

100g Carrots

100g Parsnips

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Pinch of Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a sheet pan with parchment paper.

  • 2

    Pat the chicken breast dry and season on both sides with salt, pepper, garlic powder, and sprinkle the chopped fresh rosemary and thyme.

  • 3

    Cut the carrots and parsnips into evenly sized pieces. Toss them in a bowl with olive oil, salt, and pepper.

  • 4

    Place the seasoned chicken breast in the center of the sheet pan and arrange the vegetables around it in a single layer.

  • 5

    Roast in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven, let rest briefly, and serve hot.