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

Savor a delightful combination of herb-infused roasted chicken paired with tender, sweet root vegetables, all cooked on one sheet pan for an easy, flavorful meal. The aromatic blend of rosemary and thyme elevates this dish, creating an inviting aroma and a satisfying, well-balanced plate.

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NUTRITION

332kcal
Protein
32.8g
Fat
13.1g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1 small Parsnip

1/4 medium Red Onion

2 teaspoons Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Black 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

    Slice the carrot, parsnip, and red onion into bite-sized pieces and place them on the sheet pan.

  • 3

    Drizzle the vegetables with olive oil, and sprinkle with chopped rosemary, thyme, salt, and black pepper.

  • 4

    Pat the chicken breast dry and season both sides with salt, pepper, and a light dusting of the herbs if desired.

  • 5

    Place the chicken breast on the sheet pan among the vegetables, ensuring even spacing.

  • 6

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

  • 7

    Slice the chicken against the grain and serve alongside the roasted root vegetables.

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

Savor a delightful combination of herb-infused roasted chicken paired with tender, sweet root vegetables, all cooked on one sheet pan for an easy, flavorful meal. The aromatic blend of rosemary and thyme elevates this dish, creating an inviting aroma and a satisfying, well-balanced plate.

NUTRITION

332kcal
Protein
32.8g
Fat
13.1g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Carrot

1 small Parsnip

1/4 medium Red Onion

2 teaspoons Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Slice the carrot, parsnip, and red onion into bite-sized pieces and place them on the sheet pan.

  • 3

    Drizzle the vegetables with olive oil, and sprinkle with chopped rosemary, thyme, salt, and black pepper.

  • 4

    Pat the chicken breast dry and season both sides with salt, pepper, and a light dusting of the herbs if desired.

  • 5

    Place the chicken breast on the sheet pan among the vegetables, ensuring even spacing.

  • 6

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

  • 7

    Slice the chicken against the grain and serve alongside the roasted root vegetables.