Sheet Pan Roasted Chicken and Crispy Root Vegetables

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

Sheet Pan Roasted Chicken and Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chicken and Crispy Root Vegetables

Savor a hearty yet lean meal featuring juicy, oven-roasted chicken breast paired with a colorful medley of crispy root vegetables. The harmonious blend of tender carrot and parsnip, accented by aromatic garlic and rosemary, delivers a satisfying crunch with every bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

333kcal
Protein
37.0g
Fat
8.9g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (Skinless)

1 medium Carrot

1 medium Parsnip

1 teaspoon Olive Oil

1 clove Garlic

1 sprig Fresh Rosemary

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the carrot and parsnip into evenly sized sticks or rounds to ensure even roasting.

  • 3

    Place the chicken breast on a large sheet pan and arrange the sliced vegetables around it.

  • 4

    Drizzle olive oil over the chicken and vegetables. Mince the garlic and sprinkle it along with chopped fresh rosemary over everything.

  • 5

    Season with salt and pepper to taste.

  • 6

    Toss the vegetables lightly to coat them in the seasoning and olive oil, ensuring even coverage.

  • 7

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

  • 8

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

Sheet Pan Roasted Chicken and Crispy Root Vegetables

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

Sheet Pan Roasted Chicken and Crispy Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Chicken and Crispy Root Vegetables

Savor a hearty yet lean meal featuring juicy, oven-roasted chicken breast paired with a colorful medley of crispy root vegetables. The harmonious blend of tender carrot and parsnip, accented by aromatic garlic and rosemary, delivers a satisfying crunch with every bite.

NUTRITION

333kcal
Protein
37.0g
Fat
8.9g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (Skinless)

1 medium Carrot

1 medium Parsnip

1 teaspoon Olive Oil

1 clove Garlic

1 sprig Fresh Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the carrot and parsnip into evenly sized sticks or rounds to ensure even roasting.

  • 3

    Place the chicken breast on a large sheet pan and arrange the sliced vegetables around it.

  • 4

    Drizzle olive oil over the chicken and vegetables. Mince the garlic and sprinkle it along with chopped fresh rosemary over everything.

  • 5

    Season with salt and pepper to taste.

  • 6

    Toss the vegetables lightly to coat them in the seasoning and olive oil, ensuring even coverage.

  • 7

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

  • 8

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