Name: Sheet Pan Roasted Chicken and Crispy Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 1 medium Carrot; 1 medium Parsnip; 1/4 medium Red Onion; 1 tsp Olive Oil; 1 clove Garlic; 1 sprig Fresh Rosemary; 1 sprig Fresh Thyme; Salt and Black Pepper to taste

Sheet Pan Roasted Chicken and Crispy Root Vegetables

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chicken and Crispy Root Vegetables

Savor a perfectly roasted chicken breast paired with crisp, golden root vegetables. The medley of carrots, parsnips, and red onion, lightly tossed in olive oil and aromatic herbs, offers a delightful balance of flavors and textures in every bite.

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NUTRITION

Protein

37.7g

Fat

9.1g

Carbs

35.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/4 medium Red Onion

1 tsp Olive Oil

1 clove Garlic

1 sprig Fresh Rosemary

1 sprig Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

1
Preheat your oven to 425°F (220°C).
2
On a sheet pan, arrange the chicken breast and roughly chopped vegetables (carrot, parsnip, and red onion).
3
Drizzle olive oil over the chicken and vegetables. Add minced garlic, and gently toss the vegetables to coat evenly.
4
Season with salt, black pepper, fresh rosemary, and thyme.
5
Place in the oven and roast for 20-25 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly crispy on the edges.
6
Remove from the oven and let rest for a few minutes before serving.