YOUR SOLIN GENERATED RECIPE
Tender Chicken Meatballs with Roasted Vegetables
Savor these tender chicken meatballs paired with a vibrant medley of roasted vegetables. The light blend of aromatic garlic and fresh parsley elevates the naturally rich flavors of ground chicken, while a drizzle of olive oil and a hint of seasoning enhance the sweetness of the bell pepper, zucchini, and red onion. A balanced dish that perfectly marries lean protein with colorful, nutrient-packed vegetables, ideal for a nourishing meal any time of day.
INGREDIENTS
6 ounces Ground Chicken
1 large Egg White
2 cloves Garlic
2 tablespoons Fresh Parsley
1 half medium Bell Pepper
1 half medium Zucchini
1 quarter medium Red Onion
1 tablespoon Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a bowl, combine the ground chicken, egg white, minced garlic, chopped parsley, salt, and pepper. Mix gently until everything is well incorporated, trying not to overwork the meat.
Form the mixture into small, equally-sized meatballs, about 1.5 inches in diameter.
Place the chicken meatballs on one side of the prepared baking sheet.
Chop the bell pepper, zucchini, and red onion into bite-sized pieces. Toss the vegetables with olive oil, salt, and pepper in a separate bowl.
Arrange the vegetables on the other side of the baking sheet in a single layer.
Roast in the oven for 20-25 minutes, or until the meatballs are cooked through and the vegetables are tender and slightly caramelized. Turn the vegetables halfway through for even roasting.
Remove from the oven, let cool slightly, and serve warm. Enjoy your balanced meal!