YOUR SOLIN GENERATED RECIPE
Crispy Kale and Chicken Sheet Pan Dinner with Roasted Root Vegetables
Enjoy a savory sheet pan dinner featuring succulent chicken breast paired with roasted root vegetables and crispy kale. This balanced dish offers a satisfying crunch and vibrant flavors that come together in a simple yet delicious meal.
INGREDIENTS
5 oz Chicken Breast
2 cups chopped Kale
1 medium Carrot
1 medium Parsnip
1/4 cup sliced Red Onion
1 tsp Olive Oil
Pinch Salt
Pinch Pepper
1 tsp Garlic Powder
PREPARATION
Preheat your oven to 425°F.
On a large sheet pan, arrange the chicken breast along with chopped carrots, parsnips, and red onion. Drizzle with olive oil and sprinkle with salt, pepper, and garlic powder.
Toss the vegetables gently to ensure even coating with the seasoning and oil.
Place the sheet pan in the oven and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
During the last 5 minutes of roasting, add the kale to the sheet pan. Toss it with any remaining olive oil and season lightly with salt and pepper. Return to the oven until the kale becomes crispy.
Remove from the oven, slice the chicken if desired, and serve the chicken alongside the roasted vegetables and crispy kale.