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 flavors of tender herb-crusted chicken paired with a medley of caramelized root vegetables. This sheet pan meal offers a delightful blend of savory and earthy notes, perfect for a wholesome dinner that’s both satisfying and nutritious.

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NUTRITION

369kcal
Protein
37.1g
Fat
8.9g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Carrot (61g)

1 medium Parsnip (148g)

1/2 small Red Onion (30g)

2/3 tbsp Olive Oil (approx. 9g)

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

2 cloves Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine olive oil, chopped rosemary, thyme, minced garlic, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Brush half of the herb mixture over the chicken to coat well.

  • 4

    Wash and peel the carrot and parsnip. Cut them into evenly sized sticks or rounds. Slice the red onion into thick wedges.

  • 5

    Arrange the vegetables around the chicken on the sheet pan. Drizzle the remaining herb mixture over the vegetables to ensure even seasoning.

  • 6

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

  • 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 flavors of tender herb-crusted chicken paired with a medley of caramelized root vegetables. This sheet pan meal offers a delightful blend of savory and earthy notes, perfect for a wholesome dinner that’s both satisfying and nutritious.

NUTRITION

369kcal
Protein
37.1g
Fat
8.9g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Carrot (61g)

1 medium Parsnip (148g)

1/2 small Red Onion (30g)

2/3 tbsp Olive Oil (approx. 9g)

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

2 cloves Garlic

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine olive oil, chopped rosemary, thyme, minced garlic, salt, and pepper.

  • 3

    Place the chicken breast in the center of the sheet pan. Brush half of the herb mixture over the chicken to coat well.

  • 4

    Wash and peel the carrot and parsnip. Cut them into evenly sized sticks or rounds. Slice the red onion into thick wedges.

  • 5

    Arrange the vegetables around the chicken on the sheet pan. Drizzle the remaining herb mixture over the vegetables to ensure even seasoning.

  • 6

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

  • 7

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