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

Enjoy a vibrant skillet featuring herb-seasoned ground chicken paired with a medley of roasted vegetables. This dish offers a delightful mix of savory and fresh flavors, with tender chicken mingling with caramelized veggies. It’s an ideal balanced meal to energize your day.

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NUTRITION

379kcal
Protein
37.2g
Fat
19.9g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground Chicken (90% lean)

1 medium Zucchini

1/2 medium Red Bell Pepper

1/4 medium Red Onion (sliced)

1/2 cup Cherry Tomatoes

1 cup Fresh Spinach

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a skillet, heat the olive oil over medium heat. Add the ground chicken and cook until it begins to brown.

  • 3

    Stir in the mixed fresh herbs, salt, and black pepper. Continue to cook until the chicken is fully browned.

  • 4

    Chop the zucchini, red bell pepper, and red onion into bite-sized pieces. Halve the cherry tomatoes.

  • 5

    Add the chopped vegetables to the skillet with the chicken. Toss to combine.

  • 6

    If you prefer more roasted texture, transfer the skillet (if oven-safe) or the vegetables to a baking tray and roast in the oven for 10-12 minutes.

  • 7

    For a quick finish, stir in the fresh spinach at the end and let it wilt from the residual heat.

  • 8

    Serve hot and enjoy your balanced, herb-seasoned 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

Enjoy a vibrant skillet featuring herb-seasoned ground chicken paired with a medley of roasted vegetables. This dish offers a delightful mix of savory and fresh flavors, with tender chicken mingling with caramelized veggies. It’s an ideal balanced meal to energize your day.

NUTRITION

379kcal
Protein
37.2g
Fat
19.9g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground Chicken (90% lean)

1 medium Zucchini

1/2 medium Red Bell Pepper

1/4 medium Red Onion (sliced)

1/2 cup Cherry Tomatoes

1 cup Fresh Spinach

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a skillet, heat the olive oil over medium heat. Add the ground chicken and cook until it begins to brown.

  • 3

    Stir in the mixed fresh herbs, salt, and black pepper. Continue to cook until the chicken is fully browned.

  • 4

    Chop the zucchini, red bell pepper, and red onion into bite-sized pieces. Halve the cherry tomatoes.

  • 5

    Add the chopped vegetables to the skillet with the chicken. Toss to combine.

  • 6

    If you prefer more roasted texture, transfer the skillet (if oven-safe) or the vegetables to a baking tray and roast in the oven for 10-12 minutes.

  • 7

    For a quick finish, stir in the fresh spinach at the end and let it wilt from the residual heat.

  • 8

    Serve hot and enjoy your balanced, herb-seasoned chicken skillet with roasted vegetables.