Name: Sheet Pan Herb-Roasted Chicken and Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast (170g); 1 medium Carrot (61g); 1 medium Parsnip (100g); 1/2 medium Red Onion (55g); 1 tsp Olive Oil (4.5g); 1 tsp Dried Rosemary; 1/2 tsp Garlic Powder; Salt and Black Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Chicken and Root Vegetables

Savor a hearty and wholesome meal featuring succulent herb-infused chicken breast paired with tender, roasted root vegetables. Enhanced with a drizzle of olive oil and aromatic rosemary, each bite delivers a delightful blend of savory flavors and natural sweetness.

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NUTRITION

Protein

37.4g

Fat

8.8g

Carbs

30.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1 medium Carrot (61g)

1 medium Parsnip (100g)

1/2 medium Red Onion (55g)

1 tsp Olive Oil (4.5g)

1 tsp Dried Rosemary

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
2
Cut the chicken breast into halves or leave whole if preferred, and place on the prepared sheet pan.
3
Chop the carrot, parsnip, and red onion into bite-sized pieces.
4
Scatter the vegetables around the chicken on the sheet pan.
5
Drizzle olive oil over the chicken and vegetables, then sprinkle with dried rosemary, garlic powder, salt, and black pepper.
6
Toss the vegetables gently to coat them in the seasoning and oil.
7
Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
8
Remove from the oven, let rest for a few minutes, and serve warm.