Herb-Seasoned Ground Chicken Skillet with Roasted Vegetables

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

Herb-Seasoned Ground Chicken Skillet with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Ground Chicken Skillet with Roasted Vegetables

Savor the hearty blend of lean ground chicken seasoned with aromatic herbs, nestled in a skillet with a medley of roasted vegetables. This colorful, wholesome dish is both filling and balanced, making it the perfect option for any meal of the day.

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NUTRITION

327kcal
Protein
40.7g
Fat
13.6g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground Chicken

1 medium Zucchini

1/2 Red Bell Pepper

1/4 Red Onion

1 tsp Olive Oil

1 clove Garlic

1/2 tsp Dried Oregano

1/2 tsp Dried Basil

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F to roast the vegetables.

  • 2

    Cut the zucchini into half-moons, slice the red bell pepper into strips, and thinly slice the red onion. Place all the vegetables in a bowl.

  • 3

    Drizzle the vegetables with olive oil, add salt, pepper, and half of the dried oregano and basil. Toss well to ensure even coating.

  • 4

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes, stirring halfway through, until tender and slightly caramelized.

  • 5

    While the vegetables roast, heat a skillet over medium-high heat. Add the ground chicken, breaking it apart with a spatula.

  • 6

    Add the minced garlic, remaining oregano and basil, and season with salt and pepper. Cook the chicken until it is well browned and cooked through, about 6-8 minutes.

  • 7

    Once the vegetables are done, combine them with the cooked chicken in the skillet or serve them side by side.

  • 8

    Taste adjust the seasoning if needed and enjoy your balanced, herb-seasoned ground chicken skillet with roasted vegetables.

Herb-Seasoned Ground Chicken Skillet with Roasted Vegetables

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

Herb-Seasoned Ground Chicken Skillet with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Ground Chicken Skillet with Roasted Vegetables

Savor the hearty blend of lean ground chicken seasoned with aromatic herbs, nestled in a skillet with a medley of roasted vegetables. This colorful, wholesome dish is both filling and balanced, making it the perfect option for any meal of the day.

NUTRITION

327kcal
Protein
40.7g
Fat
13.6g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground Chicken

1 medium Zucchini

1/2 Red Bell Pepper

1/4 Red Onion

1 tsp Olive Oil

1 clove Garlic

1/2 tsp Dried Oregano

1/2 tsp Dried Basil

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F to roast the vegetables.

  • 2

    Cut the zucchini into half-moons, slice the red bell pepper into strips, and thinly slice the red onion. Place all the vegetables in a bowl.

  • 3

    Drizzle the vegetables with olive oil, add salt, pepper, and half of the dried oregano and basil. Toss well to ensure even coating.

  • 4

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes, stirring halfway through, until tender and slightly caramelized.

  • 5

    While the vegetables roast, heat a skillet over medium-high heat. Add the ground chicken, breaking it apart with a spatula.

  • 6

    Add the minced garlic, remaining oregano and basil, and season with salt and pepper. Cook the chicken until it is well browned and cooked through, about 6-8 minutes.

  • 7

    Once the vegetables are done, combine them with the cooked chicken in the skillet or serve them side by side.

  • 8

    Taste adjust the seasoning if needed and enjoy your balanced, herb-seasoned ground chicken skillet with roasted vegetables.