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.

Sheet Pan Herb-Roasted Chicken and Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Chicken and Root Vegetables

Oven-roasted chicken breast and colorful vegetables seasoned with aromatic herbs for a savory, caramelized meal that simplifies your weekly prep.

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NUTRITION

404kcal
Protein
41.4g
Fat
11.7g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.5 cup sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tbsp extra virgin olive oil

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

  • 2

    Cut the chicken breast into 1-inch cubes and dice the sweet potato, broccoli, and bell pepper into uniform, bite-sized pieces.

  • 3

    Place the chicken and all vegetables onto the prepared sheet pan in a single layer.

  • 4

    Drizzle the olive oil over the ingredients and sprinkle evenly with the dried oregano, garlic powder, onion powder, sea salt, and black pepper.

  • 5

    Use your hands or a spatula to toss everything together until the chicken and vegetables are thoroughly coated in the oil and spices.

  • 6

    Spread the mixture out again to ensure nothing is overlapping, which allows for better browning and caramelization.

  • 7

    Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.

  • 8

    If preparing for the week, let the meal cool completely before dividing into airtight glass containers and storing in the refrigerator for up to 5 days.

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.

Sheet Pan Herb-Roasted Chicken and Root Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Chicken and Root Vegetables

Oven-roasted chicken breast and colorful vegetables seasoned with aromatic herbs for a savory, caramelized meal that simplifies your weekly prep.

NUTRITION

404kcal
Protein
41.4g
Fat
11.7g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.5 cup sweet potato

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tbsp extra virgin olive oil

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

  • 2

    Cut the chicken breast into 1-inch cubes and dice the sweet potato, broccoli, and bell pepper into uniform, bite-sized pieces.

  • 3

    Place the chicken and all vegetables onto the prepared sheet pan in a single layer.

  • 4

    Drizzle the olive oil over the ingredients and sprinkle evenly with the dried oregano, garlic powder, onion powder, sea salt, and black pepper.

  • 5

    Use your hands or a spatula to toss everything together until the chicken and vegetables are thoroughly coated in the oil and spices.

  • 6

    Spread the mixture out again to ensure nothing is overlapping, which allows for better browning and caramelization.

  • 7

    Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender.

  • 8

    If preparing for the week, let the meal cool completely before dividing into airtight glass containers and storing in the refrigerator for up to 5 days.