Crispy Sheet Pan Roasted Chicken and Root Vegetable Medley

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

Crispy Sheet Pan Roasted Chicken and Root Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Roasted Chicken and Root Vegetable Medley

Enjoy a vibrant medley of tender roasted chicken paired with a colorful mix of root vegetables, all crisped to perfection on a sheet pan. The chicken is lightly seasoned with fresh herbs and a drizzle of olive oil, while carrots, parsnips, and beets deliver natural sweetness and earthiness, making this dish a satisfying, well-balanced meal.

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NUTRITION

443kcal
Protein
38.5g
Fat
18.5g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1/2 medium Parsnip (halved)

1 small Beet

1 tbsp Olive Oil

2 cloves Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and 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

    Pat the chicken breast dry and season with salt, pepper, chopped garlic, rosemary, and thyme.

  • 3

    Chop the carrot, parsnip, and beet into uniform bite-sized pieces. Place the vegetables on the sheet pan.

  • 4

    Drizzle the vegetables with olive oil, and season lightly with salt and pepper. Toss to coat evenly.

  • 5

    Nestle the seasoned chicken breast among the vegetables on the sheet pan.

  • 6

    Roast in the preheated oven for approximately 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Remove from oven and let rest for 5 minutes before serving. Enjoy your balanced, crispy sheet pan meal!

Crispy Sheet Pan Roasted Chicken and Root Vegetable Medley

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

Crispy Sheet Pan Roasted Chicken and Root Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Roasted Chicken and Root Vegetable Medley

Enjoy a vibrant medley of tender roasted chicken paired with a colorful mix of root vegetables, all crisped to perfection on a sheet pan. The chicken is lightly seasoned with fresh herbs and a drizzle of olive oil, while carrots, parsnips, and beets deliver natural sweetness and earthiness, making this dish a satisfying, well-balanced meal.

NUTRITION

443kcal
Protein
38.5g
Fat
18.5g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1/2 medium Parsnip (halved)

1 small Beet

1 tbsp Olive Oil

2 cloves Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season with salt, pepper, chopped garlic, rosemary, and thyme.

  • 3

    Chop the carrot, parsnip, and beet into uniform bite-sized pieces. Place the vegetables on the sheet pan.

  • 4

    Drizzle the vegetables with olive oil, and season lightly with salt and pepper. Toss to coat evenly.

  • 5

    Nestle the seasoned chicken breast among the vegetables on the sheet pan.

  • 6

    Roast in the preheated oven for approximately 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly caramelized.

  • 7

    Remove from oven and let rest for 5 minutes before serving. Enjoy your balanced, crispy sheet pan meal!