YOUR SOLIN GENERATED RECIPE
Sheet Pan Ground Chicken and Roasted Vegetables
Savor a wholesome and vibrant sheet pan meal featuring lean ground chicken mingled with a colorful medley of roasted bell peppers, zucchini, and red onions, perfectly seasoned with garlic and herbs. This one-pan wonder is as visually delightful as it is nutritious, delivering a balanced plate with a satisfying blend of lean protein and fresh vegetables.
INGREDIENTS
6 oz lean Ground Chicken
1 cup chopped Red Bell Pepper
1 cup sliced Zucchini
1 small Red Onion
1 tsp Olive Oil
2 cloves Garlic
Salt and Pepper (to taste)
Dried Italian Herbs (to taste)
PREPARATION
Preheat your oven to 425°F.
On a large sheet pan, add the lean ground chicken, chopped red bell pepper, sliced zucchini, and sliced red onion.
Drizzle the vegetables and chicken with olive oil, and add minced garlic along with salt, pepper, and dried Italian herbs.
Toss all ingredients together so that the chicken and vegetables are evenly coated with the seasoning and oil.
Spread the mixture out in an even layer on the sheet pan to ensure even roasting.
Place the sheet pan in the preheated oven and roast for 18-22 minutes, stirring halfway to ensure even cooking, until the chicken is fully cooked and the vegetables are tender with slight char edges.
Remove from the oven and let it rest for a few minutes before serving. Enjoy your balanced, nutrient-packed meal!