Baked Chicken Meatballs with Crushed Potatoes, Fresh Bell Pepper, Smoked Cheese Cubes and Creamy Mustard Dip

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

Baked Chicken Meatballs with Crushed Potatoes, Fresh Bell Pepper, Smoked Cheese Cubes and Creamy Mustard Dip

YOUR SOLIN GENERATED RECIPE

Baked Chicken Meatballs with Crushed Potatoes, Fresh Bell Pepper, Smoked Cheese Cubes and Creamy Mustard Dip

Enjoy a vibrant, well-balanced meal featuring tender baked chicken meatballs accompanied by lightly crushed potatoes, crisp fresh bell pepper slices, and smoky cheese cubes. Complemented by a tangy, creamy mustard dip, this dish is both satisfying and nutritious, perfect for any meal of the day.

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NUTRITION

431kcal
Protein
42g
Fat
15.6g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4 oz Ground Chicken Breast (113g)

100g Potato

1/2 medium Red Bell Pepper (75g)

1 oz Smoked Cheese (28g)

1/4 cup Nonfat Greek Yogurt (60g)

1 tsp Dijon Mustard (5g)

1 tsp Olive Oil (4.5g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a bowl, combine the ground chicken with a drizzle of olive oil, salt, and pepper. Mix well and form into small meatballs.

  • 3

    Place the meatballs on the baking sheet alongside diced potato chunks. Lightly crush the potato pieces with the back of a spoon to enhance texture.

  • 4

    Bake in the oven for 20-25 minutes or until the chicken meatballs are cooked through and the potatoes are tender.

  • 5

    While baking, prepare the creamy mustard dip by mixing the nonfat Greek yogurt with Dijon mustard. Season with a bit of salt and pepper.

  • 6

    Once cooked, plate the meatballs and crushed potatoes. Scatter fresh slices of red bell pepper and add smoked cheese cubes on top.

  • 7

    Serve with a side of the creamy mustard dip for an extra burst of flavor.

Baked Chicken Meatballs with Crushed Potatoes, Fresh Bell Pepper, Smoked Cheese Cubes and Creamy Mustard Dip

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

Baked Chicken Meatballs with Crushed Potatoes, Fresh Bell Pepper, Smoked Cheese Cubes and Creamy Mustard Dip

YOUR SOLIN GENERATED RECIPE

Baked Chicken Meatballs with Crushed Potatoes, Fresh Bell Pepper, Smoked Cheese Cubes and Creamy Mustard Dip

Enjoy a vibrant, well-balanced meal featuring tender baked chicken meatballs accompanied by lightly crushed potatoes, crisp fresh bell pepper slices, and smoky cheese cubes. Complemented by a tangy, creamy mustard dip, this dish is both satisfying and nutritious, perfect for any meal of the day.

NUTRITION

431kcal
Protein
42g
Fat
15.6g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4 oz Ground Chicken Breast (113g)

100g Potato

1/2 medium Red Bell Pepper (75g)

1 oz Smoked Cheese (28g)

1/4 cup Nonfat Greek Yogurt (60g)

1 tsp Dijon Mustard (5g)

1 tsp Olive Oil (4.5g)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a bowl, combine the ground chicken with a drizzle of olive oil, salt, and pepper. Mix well and form into small meatballs.

  • 3

    Place the meatballs on the baking sheet alongside diced potato chunks. Lightly crush the potato pieces with the back of a spoon to enhance texture.

  • 4

    Bake in the oven for 20-25 minutes or until the chicken meatballs are cooked through and the potatoes are tender.

  • 5

    While baking, prepare the creamy mustard dip by mixing the nonfat Greek yogurt with Dijon mustard. Season with a bit of salt and pepper.

  • 6

    Once cooked, plate the meatballs and crushed potatoes. Scatter fresh slices of red bell pepper and add smoked cheese cubes on top.

  • 7

    Serve with a side of the creamy mustard dip for an extra burst of flavor.