Sheet Pan Herb-Roasted Chicken and Root Vegetables

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

Sheet Pan Herb-Roasted Chicken and Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Chicken and Root Vegetables

Enjoy a flavorful and balanced dinner of herb-roasted chicken paired with tender, caramelized root vegetables. This dish features succulent chicken breast tossed with sweet, earthy vegetables, accented by aromatic herbs and a touch of olive oil, creating a wholesome meal with a satisfying mix of textures and tastes.

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NUTRITION

423kcal
Protein
41.7g
Fat
18.2g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 medium Carrot (~61g)

1 small Sweet Potato (~100g)

1 tbsp Olive Oil (~14g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Trim and pat dry the chicken breast. Cut the sweet potato into 1-inch cubes and slice the carrot into rounds.

  • 3

    In a large bowl, drizzle olive oil over the chicken and vegetables. Mince the garlic and add to the bowl.

  • 4

    Tear the rosemary and thyme leaves from their sprigs and sprinkle over the ingredients. Season with salt and pepper.

  • 5

    Gently toss everything to ensure even coating with the oil and herbs.

  • 6

    Spread the chicken and vegetables out evenly on the sheet pan ensuring the chicken is in the center.

  • 7

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

  • 8

    Let rest for a few minutes before serving. Enjoy your balanced, nutritious meal.

Sheet Pan Herb-Roasted Chicken and Root Vegetables

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

Sheet Pan Herb-Roasted Chicken and Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Chicken and Root Vegetables

Enjoy a flavorful and balanced dinner of herb-roasted chicken paired with tender, caramelized root vegetables. This dish features succulent chicken breast tossed with sweet, earthy vegetables, accented by aromatic herbs and a touch of olive oil, creating a wholesome meal with a satisfying mix of textures and tastes.

NUTRITION

423kcal
Protein
41.7g
Fat
18.2g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

1 medium Carrot (~61g)

1 small Sweet Potato (~100g)

1 tbsp Olive Oil (~14g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Trim and pat dry the chicken breast. Cut the sweet potato into 1-inch cubes and slice the carrot into rounds.

  • 3

    In a large bowl, drizzle olive oil over the chicken and vegetables. Mince the garlic and add to the bowl.

  • 4

    Tear the rosemary and thyme leaves from their sprigs and sprinkle over the ingredients. Season with salt and pepper.

  • 5

    Gently toss everything to ensure even coating with the oil and herbs.

  • 6

    Spread the chicken and vegetables out evenly on the sheet pan ensuring the chicken is in the center.

  • 7

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

  • 8

    Let rest for a few minutes before serving. Enjoy your balanced, nutritious meal.