YOUR SOLIN GENERATED RECIPE
Sheet Pan Crispy Chicken Meatballs with Roasted Broccoli and Bell Peppers
Enjoy a wholesome meal featuring light and crispy chicken meatballs paired with a colorful medley of roasted broccoli and red bell peppers, served alongside a small portion of quinoa. This dish offers a delightful balance of lean protein, fresh vegetables, and nourishing grains, perfect for a satisfying dinner that meets your nutritional goals.
INGREDIENTS
4 oz Lean Ground Chicken
1 large Egg White
1 tbsp Almond Flour
1 cup Broccoli
1/2 cup Red Bell Pepper
1/2 cup Cooked Quinoa
2 tbsp Fresh Parsley
1 tsp Garlic Powder
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F and prepare a sheet pan lined with parchment paper.
In a mixing bowl, combine the lean ground chicken, egg white, almond flour, fresh parsley, garlic powder, salt, and pepper. Mix until just combined.
Form the mixture into small meatballs, approximately the size of a golf ball, and place them evenly on one side of the sheet pan.
Chop the broccoli into florets and slice the red bell pepper. Toss the vegetables lightly in a drizzle of olive oil (optional) along with a pinch of salt and pepper.
Arrange the vegetables on the other side of the sheet pan, ensuring even spacing for proper roasting.
Place the sheet pan in the preheated oven and roast for 18-20 minutes, or until the meatballs are cooked through and the vegetables are tender with slight charring.
While the meatballs and veggies roast, prepare the cooked quinoa if not already done.
Serve the crispy chicken meatballs alongside the roasted broccoli and bell pepper, with a side of quinoa to complete the meal.