Sheet Pan Gingerbread Spiced 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 Gingerbread Spiced Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Gingerbread Spiced Chicken with Roasted Root Vegetables

Enjoy a hearty, flavor-packed dish featuring tender chicken breast seasoned with a warm blend of gingerbread spices and paired with beautifully roasted root vegetables. This dish offers a delightful balance of sweet and savory flavors, with lightly caramelized vegetables and a hint of aromatic spices creating a comforting, yet elegant meal perfect for any dinner table.

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NUTRITION

423kcal
Protein
32.9g
Fat
17.8g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/2 medium Red Onion

1 tbsp Olive Oil

1/2 tsp Ginger Powder

1/4 tsp Cinnamon

1/8 tsp Nutmeg

1/8 tsp Allspice

Salt & 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

    In a small bowl, mix the ginger powder, cinnamon, nutmeg, allspice, salt, and pepper to create your gingerbread spice blend.

  • 3

    Place the chicken breast in the center of the sheet pan. Drizzle a portion of the olive oil over the chicken and rub with half of the spice blend.

  • 4

    Prepare the vegetables by peeling (if desired) and cutting the carrot, parsnip, and red onion into evenly sized pieces.

  • 5

    Place the vegetables around the chicken on the sheet pan. Drizzle the remaining olive oil over the vegetables and sprinkle with the remaining spice blend, tossing lightly to coat.

  • 6

    Roast in the preheated oven for 20-25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with lightly caramelized edges.

  • 7

    Remove from oven and let rest for a few minutes before serving.

Sheet Pan Gingerbread Spiced 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 Gingerbread Spiced Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Gingerbread Spiced Chicken with Roasted Root Vegetables

Enjoy a hearty, flavor-packed dish featuring tender chicken breast seasoned with a warm blend of gingerbread spices and paired with beautifully roasted root vegetables. This dish offers a delightful balance of sweet and savory flavors, with lightly caramelized vegetables and a hint of aromatic spices creating a comforting, yet elegant meal perfect for any dinner table.

NUTRITION

423kcal
Protein
32.9g
Fat
17.8g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Carrot

1 medium Parsnip

1/2 medium Red Onion

1 tbsp Olive Oil

1/2 tsp Ginger Powder

1/4 tsp Cinnamon

1/8 tsp Nutmeg

1/8 tsp Allspice

Salt & Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the ginger powder, cinnamon, nutmeg, allspice, salt, and pepper to create your gingerbread spice blend.

  • 3

    Place the chicken breast in the center of the sheet pan. Drizzle a portion of the olive oil over the chicken and rub with half of the spice blend.

  • 4

    Prepare the vegetables by peeling (if desired) and cutting the carrot, parsnip, and red onion into evenly sized pieces.

  • 5

    Place the vegetables around the chicken on the sheet pan. Drizzle the remaining olive oil over the vegetables and sprinkle with the remaining spice blend, tossing lightly to coat.

  • 6

    Roast in the preheated oven for 20-25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with lightly caramelized edges.

  • 7

    Remove from oven and let rest for a few minutes before serving.