Lemon-Herb Chicken Meatballs with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon-Herb Chicken Meatballs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Chicken Meatballs with Roasted Vegetables

Enjoy a bright and flavorful dish featuring tender lemon-herb chicken meatballs paired with a vibrant medley of roasted vegetables. The zesty lemon and aromatic herbs infuse the meatballs with a refreshing taste, while the roasted bell pepper and zucchini add a satisfying crunch and natural sweetness.

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NUTRITION

361kcal
Protein
43.8g
Fat
14.1g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground Chicken Breast (~170g)

1 large Egg (~50g)

1/4 cup Whole Wheat Breadcrumbs (~30g)

1 tbsp Lemon Juice (~15g)

2 tbsp Fresh Parsley

2 tbsp Fresh Basil

1/2 medium Zucchini (~65g)

1/2 medium Red Bell Pepper (~75g)

1 tsp Olive Oil (~5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a mixing bowl, combine the ground chicken, egg, whole wheat breadcrumbs, lemon juice, chopped parsley, and basil. Season with salt and pepper.

  • 3

    Mix thoroughly until all ingredients are well incorporated, then form into small meatballs, about 1 to 1.5 inches in diameter.

  • 4

    Place the meatballs on the prepared baking sheet.

  • 5

    Chop the zucchini and red bell pepper into bite-size pieces and place them in a separate bowl.

  • 6

    Drizzle the chopped vegetables with olive oil and season with salt and pepper. Toss to coat evenly.

  • 7

    Arrange the vegetables around the meatballs on the baking sheet.

  • 8

    Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and the vegetables are tender and slightly charred at the edges.

  • 9

    Remove from the oven and let cool slightly before serving.

Lemon-Herb Chicken Meatballs with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon-Herb Chicken Meatballs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Chicken Meatballs with Roasted Vegetables

Enjoy a bright and flavorful dish featuring tender lemon-herb chicken meatballs paired with a vibrant medley of roasted vegetables. The zesty lemon and aromatic herbs infuse the meatballs with a refreshing taste, while the roasted bell pepper and zucchini add a satisfying crunch and natural sweetness.

NUTRITION

361kcal
Protein
43.8g
Fat
14.1g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground Chicken Breast (~170g)

1 large Egg (~50g)

1/4 cup Whole Wheat Breadcrumbs (~30g)

1 tbsp Lemon Juice (~15g)

2 tbsp Fresh Parsley

2 tbsp Fresh Basil

1/2 medium Zucchini (~65g)

1/2 medium Red Bell Pepper (~75g)

1 tsp Olive Oil (~5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a mixing bowl, combine the ground chicken, egg, whole wheat breadcrumbs, lemon juice, chopped parsley, and basil. Season with salt and pepper.

  • 3

    Mix thoroughly until all ingredients are well incorporated, then form into small meatballs, about 1 to 1.5 inches in diameter.

  • 4

    Place the meatballs on the prepared baking sheet.

  • 5

    Chop the zucchini and red bell pepper into bite-size pieces and place them in a separate bowl.

  • 6

    Drizzle the chopped vegetables with olive oil and season with salt and pepper. Toss to coat evenly.

  • 7

    Arrange the vegetables around the meatballs on the baking sheet.

  • 8

    Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and the vegetables are tender and slightly charred at the edges.

  • 9

    Remove from the oven and let cool slightly before serving.