Sheet Pan Balsamic 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 Balsamic Glazed Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Balsamic Glazed Chicken with Roasted Root Vegetables

Enjoy a fresh and vibrant dinner featuring tender chicken breast glazed with a tangy balsamic reduction alongside a medley of roasted root vegetables. The combination of savory and slightly sweet flavors makes this dish both nutritious and satisfying, with a beautiful balance of crispy roasted edges and juicy, well-seasoned chicken.

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NUTRITION

336kcal
Protein
37.1g
Fat
6.7g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1/4 Red Onion

1/2 tsp Extra Virgin Olive Oil

1 tbsp Balsamic Glaze

Pinch Salt

Pinch Black Pepper

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PREPARATION

  • 1

    Preheat the oven to 400°F and line a sheet pan with parchment paper or a silicone mat.

  • 2

    Cut the carrot into sticks, peel and cube the parsnip, and thinly slice the red onion.

  • 3

    Place the chopped vegetables on the sheet pan, drizzle with extra virgin olive oil, and season with a pinch of salt and black pepper. Toss the vegetables to evenly coat.

  • 4

    Place the chicken breast on the same sheet pan. Drizzle the chicken evenly with balsamic glaze, ensuring it is well-coated on both sides. Add a pinch of salt and black pepper to taste.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight caramelization.

  • 6

    Remove from the oven and let rest for a few minutes before serving. Enjoy your balanced and flavorful meal.

Sheet Pan Balsamic 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 Balsamic Glazed Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Balsamic Glazed Chicken with Roasted Root Vegetables

Enjoy a fresh and vibrant dinner featuring tender chicken breast glazed with a tangy balsamic reduction alongside a medley of roasted root vegetables. The combination of savory and slightly sweet flavors makes this dish both nutritious and satisfying, with a beautiful balance of crispy roasted edges and juicy, well-seasoned chicken.

NUTRITION

336kcal
Protein
37.1g
Fat
6.7g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Carrot

1 small Parsnip

1/4 Red Onion

1/2 tsp Extra Virgin Olive Oil

1 tbsp Balsamic Glaze

Pinch Salt

Pinch Black Pepper

PREPARATION

  • 1

    Preheat the oven to 400°F and line a sheet pan with parchment paper or a silicone mat.

  • 2

    Cut the carrot into sticks, peel and cube the parsnip, and thinly slice the red onion.

  • 3

    Place the chopped vegetables on the sheet pan, drizzle with extra virgin olive oil, and season with a pinch of salt and black pepper. Toss the vegetables to evenly coat.

  • 4

    Place the chicken breast on the same sheet pan. Drizzle the chicken evenly with balsamic glaze, ensuring it is well-coated on both sides. Add a pinch of salt and black pepper to taste.

  • 5

    Roast in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight caramelization.

  • 6

    Remove from the oven and let rest for a few minutes before serving. Enjoy your balanced and flavorful meal.