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 flavors of this wholesome skillet meal that pairs succulent ground chicken with a medley of roasted vegetables, all enhanced with a blend of aromatic herbs. A perfect balance of protein and fresh produce, this dish makes for a satisfying meal any time of the day.

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NUTRITION

405kcal
Protein
38.2g
Fat
24.2g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground Chicken

1 cup diced Zucchini

1 cup diced Red Bell Pepper

1/2 cup sliced Mushrooms

1/2 cup Cherry Tomatoes

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

2 cloves Garlic

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a skillet, heat half of the olive oil over medium heat. Add minced garlic and sauté until fragrant.

  • 3

    Add the ground chicken to the skillet, breaking it apart. Season with salt, black pepper, and mixed dried herbs. Cook until the chicken is browned and mostly cooked through.

  • 4

    While the chicken cooks, toss the diced zucchini, red bell pepper, sliced mushrooms, and cherry tomatoes in the remaining olive oil, salt, pepper, and a pinch more of herbs.

  • 5

    Transfer the vegetables to a baking sheet and roast in the preheated oven for 12-15 minutes, stirring halfway through, until tender and slightly charred.

  • 6

    Once the chicken is fully cooked, mix in the roasted vegetables, and adjust seasonings as needed.

  • 7

    Serve warm and enjoy this balanced, protein-packed meal.

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 flavors of this wholesome skillet meal that pairs succulent ground chicken with a medley of roasted vegetables, all enhanced with a blend of aromatic herbs. A perfect balance of protein and fresh produce, this dish makes for a satisfying meal any time of the day.

NUTRITION

405kcal
Protein
38.2g
Fat
24.2g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground Chicken

1 cup diced Zucchini

1 cup diced Red Bell Pepper

1/2 cup sliced Mushrooms

1/2 cup Cherry Tomatoes

1 tbsp Olive Oil

1 tsp Mixed Dried Herbs

2 cloves Garlic

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a skillet, heat half of the olive oil over medium heat. Add minced garlic and sauté until fragrant.

  • 3

    Add the ground chicken to the skillet, breaking it apart. Season with salt, black pepper, and mixed dried herbs. Cook until the chicken is browned and mostly cooked through.

  • 4

    While the chicken cooks, toss the diced zucchini, red bell pepper, sliced mushrooms, and cherry tomatoes in the remaining olive oil, salt, pepper, and a pinch more of herbs.

  • 5

    Transfer the vegetables to a baking sheet and roast in the preheated oven for 12-15 minutes, stirring halfway through, until tender and slightly charred.

  • 6

    Once the chicken is fully cooked, mix in the roasted vegetables, and adjust seasonings as needed.

  • 7

    Serve warm and enjoy this balanced, protein-packed meal.