Sheet Pan Lemon Herb Chicken Meatballs with Roasted Broccoli and Bell Peppers

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

Sheet Pan Lemon Herb Chicken Meatballs with Roasted Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken Meatballs with Roasted Broccoli and Bell Peppers

Enjoy a vibrant, healthy meal featuring tender lemon herb chicken meatballs paired with a colorful medley of roasted broccoli and bell peppers. This dish combines zesty lemon, fresh herbs, and lightly roasted vegetables for a delicious and satisfying plate perfect for any time of day.

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NUTRITION

325kcal
Protein
39.2g
Fat
11.3g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground Chicken Breast

1 large Egg White

2 tsp Olive Oil

1 cup Broccoli Florets

1 medium Bell Pepper (mixed colors)

1 whole Lemon

2 tbsp Fresh Parsley

1 tsp Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, combine the ground chicken breast with the egg white, zest from half the lemon, chopped fresh parsley, thyme, salt, and pepper.

  • 3

    Form the mixture into small meatballs, about the size of a walnut, and place them on one side of a large sheet pan.

  • 4

    In a separate bowl, toss the broccoli florets and sliced bell pepper with 1 teaspoon olive oil, a squeeze of lemon juice, salt, and pepper.

  • 5

    Arrange the vegetables on the sheet pan next to the meatballs in a single layer.

  • 6

    Drizzle the remaining teaspoon of olive oil over the meatballs for added moisture and flavor.

  • 7

    Place the sheet pan in the oven and roast for 18-22 minutes, or until the meatballs are cooked through and the vegetables are tender with a slight char.

  • 8

    Remove from the oven, squeeze a little extra lemon juice over the top, and serve warm.

Sheet Pan Lemon Herb Chicken Meatballs with Roasted Broccoli and Bell Peppers

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

Sheet Pan Lemon Herb Chicken Meatballs with Roasted Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken Meatballs with Roasted Broccoli and Bell Peppers

Enjoy a vibrant, healthy meal featuring tender lemon herb chicken meatballs paired with a colorful medley of roasted broccoli and bell peppers. This dish combines zesty lemon, fresh herbs, and lightly roasted vegetables for a delicious and satisfying plate perfect for any time of day.

NUTRITION

325kcal
Protein
39.2g
Fat
11.3g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground Chicken Breast

1 large Egg White

2 tsp Olive Oil

1 cup Broccoli Florets

1 medium Bell Pepper (mixed colors)

1 whole Lemon

2 tbsp Fresh Parsley

1 tsp Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, combine the ground chicken breast with the egg white, zest from half the lemon, chopped fresh parsley, thyme, salt, and pepper.

  • 3

    Form the mixture into small meatballs, about the size of a walnut, and place them on one side of a large sheet pan.

  • 4

    In a separate bowl, toss the broccoli florets and sliced bell pepper with 1 teaspoon olive oil, a squeeze of lemon juice, salt, and pepper.

  • 5

    Arrange the vegetables on the sheet pan next to the meatballs in a single layer.

  • 6

    Drizzle the remaining teaspoon of olive oil over the meatballs for added moisture and flavor.

  • 7

    Place the sheet pan in the oven and roast for 18-22 minutes, or until the meatballs are cooked through and the vegetables are tender with a slight char.

  • 8

    Remove from the oven, squeeze a little extra lemon juice over the top, and serve warm.