YOUR SOLIN GENERATED RECIPE
Crispy Lemon Herb Chicken Meatballs with Roasted Vegetables
Deliciously crispy chicken meatballs infused with zesty lemon and fresh herbs, paired with a colorful medley of roasted vegetables. This dish brings a burst of vibrant flavors and textures to your plate, perfect for a wholesome meal that is both light and satisfying.
INGREDIENTS
3.5 oz Chicken Breast (100g)
0.25 cup Whole Wheat Breadcrumbs
1 large Egg White
1 tsp Lemon Zest
2 tbsp Fresh Parsley
1 tsp Dried Oregano
1 medium Red Bell Pepper
1 medium Zucchini
1 cup Cherry Tomatoes
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Finely chop the red bell pepper, zucchini, and halve the cherry tomatoes. Toss the vegetables in olive oil, season with salt and pepper, and spread them on a baking sheet.
In a food processor or bowl, combine the chicken breast (roughly chopped), whole wheat breadcrumbs, egg white, lemon zest, fresh parsley, dried oregano, salt, and pepper. Process or mix until just combined; avoid over-mixing for a tender texture.
Form the mixture into small, bite-sized meatballs, ensuring an even size for uniform cooking. Place the meatballs on a lightly greased baking tray.
Place both the meatballs and vegetables in the oven. Roast the vegetables for about 20-25 minutes until tender and slightly charred, and bake the meatballs for 18-22 minutes, turning once halfway through, until they are crisp on the outside and fully cooked inside.
Remove from the oven and let rest for a couple of minutes before serving the meatballs alongside the roasted vegetables.