Sheet Pan Cocoa-Dusted Chicken with Roasted Root Vegetables and Toasted Almonds

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

Sheet Pan Cocoa-Dusted Chicken with Roasted Root Vegetables and Toasted Almonds

YOUR SOLIN GENERATED RECIPE

Sheet Pan Cocoa-Dusted Chicken with Roasted Root Vegetables and Toasted Almonds

Enjoy a vibrant, savory dish featuring tender chicken breast dusted with a hint of cocoa, accompanied by sweet roasted carrots and parsnips, all crowned with crunchy toasted almonds. This dish harmonizes warm spices with a subtle cocoa twist, creating an exciting melody of flavors perfect for a balanced dinner.

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NUTRITION

450kcal
Protein
56.8g
Fat
15.8g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1/8 cup Slivered Almonds

1 tsp Unsweetened Cocoa Powder

1/2 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a large sheet pan, arrange the chicken breast along with peeled and chopped carrot and parsnip pieces.

  • 3

    Drizzle the vegetables with olive oil and toss gently to coat evenly.

  • 4

    In a small bowl, combine the unsweetened cocoa powder with a pinch of salt and freshly ground black pepper (optional) to create a light dusting mix.

  • 5

    Sprinkle the cocoa mixture over the chicken breast, pressing lightly to adhere.

  • 6

    Roast the chicken and vegetables in the preheated oven for about 20-25 minutes or until the chicken is cooked through and vegetables are tender.

  • 7

    In the last 5 minutes of the roasting time, sprinkle the slivered almonds over the sheet pan to allow them to toast lightly.

  • 8

    Remove from the oven and let the dish rest briefly before serving.

Sheet Pan Cocoa-Dusted Chicken with Roasted Root Vegetables and Toasted Almonds

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

Sheet Pan Cocoa-Dusted Chicken with Roasted Root Vegetables and Toasted Almonds

YOUR SOLIN GENERATED RECIPE

Sheet Pan Cocoa-Dusted Chicken with Roasted Root Vegetables and Toasted Almonds

Enjoy a vibrant, savory dish featuring tender chicken breast dusted with a hint of cocoa, accompanied by sweet roasted carrots and parsnips, all crowned with crunchy toasted almonds. This dish harmonizes warm spices with a subtle cocoa twist, creating an exciting melody of flavors perfect for a balanced dinner.

NUTRITION

450kcal
Protein
56.8g
Fat
15.8g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1/8 cup Slivered Almonds

1 tsp Unsweetened Cocoa Powder

1/2 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a large sheet pan, arrange the chicken breast along with peeled and chopped carrot and parsnip pieces.

  • 3

    Drizzle the vegetables with olive oil and toss gently to coat evenly.

  • 4

    In a small bowl, combine the unsweetened cocoa powder with a pinch of salt and freshly ground black pepper (optional) to create a light dusting mix.

  • 5

    Sprinkle the cocoa mixture over the chicken breast, pressing lightly to adhere.

  • 6

    Roast the chicken and vegetables in the preheated oven for about 20-25 minutes or until the chicken is cooked through and vegetables are tender.

  • 7

    In the last 5 minutes of the roasting time, sprinkle the slivered almonds over the sheet pan to allow them to toast lightly.

  • 8

    Remove from the oven and let the dish rest briefly before serving.