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.

Sheet Pan Roasted Chicken and Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chicken and Crispy Root Vegetables

Savor a delightful medley of tender roasted chicken breast paired with an array of crispy root vegetables including sweet potato, carrot, parsnip, and red onion. Finished with a drizzle of olive oil and aromatic herbs, this colorful sheet pan dish is both hearty and nutritious, perfect for a balanced meal any time of day.

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NUTRITION

466kcal
Protein
36.8g
Fat
17.9g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Sweet Potato

1 medium Carrot

70 grams Parsnip

1/4 medium Red Onion

1 tablespoon Olive Oil

1 teaspoon Garlic Powder

1 teaspoon Dried Rosemary

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

    Cut the chicken breast into even pieces if desired or leave whole for roasting. Peel and cube the sweet potato, slice the carrot into rounds, cut the parsnip into similar sized pieces, and roughly chop the red onion.

  • 3

    Place all vegetables onto the sheet pan. Drizzle with olive oil, sprinkle garlic powder, dried rosemary, salt, and pepper, then toss well to evenly coat the vegetables.

  • 4

    Nestle the chicken pieces among the vegetables ensuring even spacing for proper roasting.

  • 5

    Roast in the oven for about 25-30 minutes, or until the chicken is thoroughly cooked with a safe internal temperature of 165°F and the vegetables are tender and slightly crispy.

  • 6

    Remove from oven, let rest for a couple of minutes, then serve warm.

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.

Sheet Pan Roasted Chicken and Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chicken and Crispy Root Vegetables

Savor a delightful medley of tender roasted chicken breast paired with an array of crispy root vegetables including sweet potato, carrot, parsnip, and red onion. Finished with a drizzle of olive oil and aromatic herbs, this colorful sheet pan dish is both hearty and nutritious, perfect for a balanced meal any time of day.

NUTRITION

466kcal
Protein
36.8g
Fat
17.9g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 medium Sweet Potato

1 medium Carrot

70 grams Parsnip

1/4 medium Red Onion

1 tablespoon Olive Oil

1 teaspoon Garlic Powder

1 teaspoon Dried Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Cut the chicken breast into even pieces if desired or leave whole for roasting. Peel and cube the sweet potato, slice the carrot into rounds, cut the parsnip into similar sized pieces, and roughly chop the red onion.

  • 3

    Place all vegetables onto the sheet pan. Drizzle with olive oil, sprinkle garlic powder, dried rosemary, salt, and pepper, then toss well to evenly coat the vegetables.

  • 4

    Nestle the chicken pieces among the vegetables ensuring even spacing for proper roasting.

  • 5

    Roast in the oven for about 25-30 minutes, or until the chicken is thoroughly cooked with a safe internal temperature of 165°F and the vegetables are tender and slightly crispy.

  • 6

    Remove from oven, let rest for a couple of minutes, then serve warm.