Sheet Pan Maple-Glazed Chicken with Roasted Root Vegetables

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

Sheet Pan Maple-Glazed Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Maple-Glazed Chicken with Roasted Root Vegetables

Enjoy a colorful, hearty dish featuring tender, maple-glazed chicken paired with a medley of roasted root vegetables. The crisp edges of roasted carrots, parsnips, and sweet potato complement the savory glaze and herb-infused chicken for a satisfying meal that's as nutritious as it is delicious.

Try 7 days free, then $12.99 / mo.

NUTRITION

466kcal
Protein
38.3g
Fat
8.9g
Carbs
57.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Sweet Potato

1 tbsp Maple Syrup

1 tsp Olive Oil

2 sprigs Fresh Thyme

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a sheet pan with parchment paper for easy cleanup.

  • 2

    Cut the carrot, parsnip, and sweet potato into evenly sized pieces (about 1-inch chunks) to ensure uniform roasting.

  • 3

    Place the chicken breast on one side of the sheet pan. Arrange the cut vegetables on the other side, mixing them together for an even distribution.

  • 4

    In a small bowl, whisk together the maple syrup, olive oil, a couple of thyme leaves (removed from the sprigs), salt, and pepper. Drizzle the mixture over the chicken and vegetables, ensuring even coating.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken is thoroughly cooked (internal temperature of 165°F) and the vegetables are tender with slightly caramelized edges.

  • 6

    Once done, remove from the oven and let it rest for a few minutes before serving. Garnish with additional fresh thyme if desired.

Sheet Pan Maple-Glazed Chicken with Roasted Root Vegetables

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

Sheet Pan Maple-Glazed Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Maple-Glazed Chicken with Roasted Root Vegetables

Enjoy a colorful, hearty dish featuring tender, maple-glazed chicken paired with a medley of roasted root vegetables. The crisp edges of roasted carrots, parsnips, and sweet potato complement the savory glaze and herb-infused chicken for a satisfying meal that's as nutritious as it is delicious.

NUTRITION

466kcal
Protein
38.3g
Fat
8.9g
Carbs
57.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1 small Sweet Potato

1 tbsp Maple Syrup

1 tsp Olive Oil

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a sheet pan with parchment paper for easy cleanup.

  • 2

    Cut the carrot, parsnip, and sweet potato into evenly sized pieces (about 1-inch chunks) to ensure uniform roasting.

  • 3

    Place the chicken breast on one side of the sheet pan. Arrange the cut vegetables on the other side, mixing them together for an even distribution.

  • 4

    In a small bowl, whisk together the maple syrup, olive oil, a couple of thyme leaves (removed from the sprigs), salt, and pepper. Drizzle the mixture over the chicken and vegetables, ensuring even coating.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken is thoroughly cooked (internal temperature of 165°F) and the vegetables are tender with slightly caramelized edges.

  • 6

    Once done, remove from the oven and let it rest for a few minutes before serving. Garnish with additional fresh thyme if desired.