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 a vibrant skillet dish featuring lean ground chicken seasoned with a medley of fresh herbs, accompanied by a colorful array of roasted vegetables. This wholesome and balanced meal delivers a robust blend of savory flavors and satisfying textures, ideal for a light yet nourishing dinner.

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NUTRITION

395kcal
Protein
41.1g
Fat
20.6g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Lean Ground Chicken (198g)

1 medium Bell Pepper (150g)

1 medium Zucchini (196g)

1 small Red Onion (70g)

1/2 cup Cherry Tomatoes (80g)

1 tsp Extra Virgin Olive Oil (5g)

2 cloves Garlic

1 tsp Rosemary

1 tsp Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

  • 3

    Add the ground chicken to the skillet. Break it up with a spatula and cook until lightly browned, about 5-6 minutes. Season with rosemary, thyme, salt, and pepper.

  • 4

    While the chicken cooks, chop the bell pepper, zucchini, and red onion into bite-sized pieces. Halve the cherry tomatoes.

  • 5

    Spread the chopped bell pepper, zucchini, red onion, and cherry tomatoes on a baking sheet. Drizzle with a small amount of olive oil, season with salt and pepper, and toss to combine.

  • 6

    Roast the vegetables in the preheated oven for 15-20 minutes until they are tender and lightly caramelized.

  • 7

    Once the chicken is fully cooked, combine it with the roasted vegetables in the skillet. Gently mix to blend the flavors.

  • 8

    Serve warm and enjoy your healthy, herb-seasoned skillet dish.

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 a vibrant skillet dish featuring lean ground chicken seasoned with a medley of fresh herbs, accompanied by a colorful array of roasted vegetables. This wholesome and balanced meal delivers a robust blend of savory flavors and satisfying textures, ideal for a light yet nourishing dinner.

NUTRITION

395kcal
Protein
41.1g
Fat
20.6g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Lean Ground Chicken (198g)

1 medium Bell Pepper (150g)

1 medium Zucchini (196g)

1 small Red Onion (70g)

1/2 cup Cherry Tomatoes (80g)

1 tsp Extra Virgin Olive Oil (5g)

2 cloves Garlic

1 tsp Rosemary

1 tsp Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the vegetables.

  • 2

    In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

  • 3

    Add the ground chicken to the skillet. Break it up with a spatula and cook until lightly browned, about 5-6 minutes. Season with rosemary, thyme, salt, and pepper.

  • 4

    While the chicken cooks, chop the bell pepper, zucchini, and red onion into bite-sized pieces. Halve the cherry tomatoes.

  • 5

    Spread the chopped bell pepper, zucchini, red onion, and cherry tomatoes on a baking sheet. Drizzle with a small amount of olive oil, season with salt and pepper, and toss to combine.

  • 6

    Roast the vegetables in the preheated oven for 15-20 minutes until they are tender and lightly caramelized.

  • 7

    Once the chicken is fully cooked, combine it with the roasted vegetables in the skillet. Gently mix to blend the flavors.

  • 8

    Serve warm and enjoy your healthy, herb-seasoned skillet dish.