Savory Ground Chicken and Roasted Vegetable Skillet

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

Savory Ground Chicken and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Savory Ground Chicken and Roasted Vegetable Skillet

A hearty skillet dish where lean ground chicken meets a medley of roasted vegetables. This savory, one-pan meal delivers delightful flavors with a perfect balance of lean protein, vibrant vegetables, and a hint of garlic and herbs, making it a versatile option for breakfast, lunch, or dinner.

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NUTRITION

379kcal
Protein
42.2g
Fat
14.9g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

150g Ground Chicken

1/2 cup chopped Zucchini (~90g)

1/2 cup chopped Red Bell Pepper (~75g)

1/2 cup chopped Onion (~55g)

1/2 cup Cherry Tomatoes (~82g)

1 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, toss zucchini, red bell pepper, onion, and cherry tomatoes with olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for about 15-20 minutes until tender and slightly charred.

  • 4

    While the vegetables roast, heat a skillet over medium heat and add the ground chicken. Crumble the chicken and sauté until it is cooked through, about 6-8 minutes.

  • 5

    Add minced garlic to the chicken during the last 2 minutes of cooking, stirring to combine.

  • 6

    Once the vegetables are roasted, add them to the skillet with the ground chicken. Mix gently to combine and heat through.

  • 7

    Adjust seasoning with additional salt and pepper if needed before serving.

Savory Ground Chicken and Roasted Vegetable Skillet

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

Savory Ground Chicken and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Savory Ground Chicken and Roasted Vegetable Skillet

A hearty skillet dish where lean ground chicken meets a medley of roasted vegetables. This savory, one-pan meal delivers delightful flavors with a perfect balance of lean protein, vibrant vegetables, and a hint of garlic and herbs, making it a versatile option for breakfast, lunch, or dinner.

NUTRITION

379kcal
Protein
42.2g
Fat
14.9g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

150g Ground Chicken

1/2 cup chopped Zucchini (~90g)

1/2 cup chopped Red Bell Pepper (~75g)

1/2 cup chopped Onion (~55g)

1/2 cup Cherry Tomatoes (~82g)

1 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, toss zucchini, red bell pepper, onion, and cherry tomatoes with olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for about 15-20 minutes until tender and slightly charred.

  • 4

    While the vegetables roast, heat a skillet over medium heat and add the ground chicken. Crumble the chicken and sauté until it is cooked through, about 6-8 minutes.

  • 5

    Add minced garlic to the chicken during the last 2 minutes of cooking, stirring to combine.

  • 6

    Once the vegetables are roasted, add them to the skillet with the ground chicken. Mix gently to combine and heat through.

  • 7

    Adjust seasoning with additional salt and pepper if needed before serving.