TjqJ Sheet Pan with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

TjqJ Sheet Pan with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

TjqJ Sheet Pan with Roasted Root Vegetables

Enjoy a vibrant, one-pan dinner featuring tender chicken breast elevated with a signature TjqJ seasoning, paired with a colorful medley of roasted root vegetables. The lightly caramelized carrots, parsnips, red beet, and a touch of sweet potato provide a satisfying blend of sweetness and earthy flavors, all drizzled with olive oil to create a crisp finish.

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NUTRITION

447kcal
Protein
47.1g
Fat
10g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast, skinless

1 medium Carrot

1 medium Parsnip

1 small Red Beet

1 half Sweet Potato

1 tsp Olive Oil

1 tsp TjqJ Seasoning

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PREPARATION

  • 1

    Preheat the oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Cut the carrot, parsnip, red beet, and sweet potato into uniform sticks or chunks for even roasting.

  • 3

    Place the chicken breast on the sheet pan and season it evenly with the TjqJ seasoning. Drizzle a small amount of olive oil over the chicken.

  • 4

    Toss the chopped root vegetables in a bowl with olive oil, a pinch of salt, and additional TjqJ seasoning if desired.

  • 5

    Arrange the vegetables around the chicken breast in a single layer on the sheet pan.

  • 6

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

  • 7

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

TjqJ Sheet Pan with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

TjqJ Sheet Pan with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

TjqJ Sheet Pan with Roasted Root Vegetables

Enjoy a vibrant, one-pan dinner featuring tender chicken breast elevated with a signature TjqJ seasoning, paired with a colorful medley of roasted root vegetables. The lightly caramelized carrots, parsnips, red beet, and a touch of sweet potato provide a satisfying blend of sweetness and earthy flavors, all drizzled with olive oil to create a crisp finish.

NUTRITION

447kcal
Protein
47.1g
Fat
10g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast, skinless

1 medium Carrot

1 medium Parsnip

1 small Red Beet

1 half Sweet Potato

1 tsp Olive Oil

1 tsp TjqJ Seasoning

PREPARATION

  • 1

    Preheat the oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Cut the carrot, parsnip, red beet, and sweet potato into uniform sticks or chunks for even roasting.

  • 3

    Place the chicken breast on the sheet pan and season it evenly with the TjqJ seasoning. Drizzle a small amount of olive oil over the chicken.

  • 4

    Toss the chopped root vegetables in a bowl with olive oil, a pinch of salt, and additional TjqJ seasoning if desired.

  • 5

    Arrange the vegetables around the chicken breast in a single layer on the sheet pan.

  • 6

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

  • 7

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