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

Savor the comforting medley of seasoned ground chicken and a colorful assortment of roasted vegetables, all brought together by a hint of olive oil and a touch of quinoa. This dish offers balanced flavors with a satisfying blend of protein and wholesome vegetables perfect for a healthy meal any time of the day.

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NUTRITION

340kcal
Protein
35.5g
Fat
14.9g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Ground Chicken

1 medium Red Bell Pepper

1 small Zucchini

1 small Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1/4 cup Cooked Quinoa

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces; halve the cherry tomatoes.

  • 3

    Toss the chopped vegetables with olive oil, salt, and pepper on a baking sheet.

  • 4

    Roast the vegetables in the preheated oven for 15-20 minutes or until tender and slightly caramelized.

  • 5

    While the vegetables roast, heat a non-stick skillet over medium heat and add the ground chicken. Break it up and cook thoroughly until no longer pink.

  • 6

    Once the vegetables are roasted, add them to the skillet with chicken and stir in the cooked quinoa.

  • 7

    Mix everything well, adjust seasoning as needed, and serve warm.

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

Savor the comforting medley of seasoned ground chicken and a colorful assortment of roasted vegetables, all brought together by a hint of olive oil and a touch of quinoa. This dish offers balanced flavors with a satisfying blend of protein and wholesome vegetables perfect for a healthy meal any time of the day.

NUTRITION

340kcal
Protein
35.5g
Fat
14.9g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Ground Chicken

1 medium Red Bell Pepper

1 small Zucchini

1 small Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1/4 cup Cooked Quinoa

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces; halve the cherry tomatoes.

  • 3

    Toss the chopped vegetables with olive oil, salt, and pepper on a baking sheet.

  • 4

    Roast the vegetables in the preheated oven for 15-20 minutes or until tender and slightly caramelized.

  • 5

    While the vegetables roast, heat a non-stick skillet over medium heat and add the ground chicken. Break it up and cook thoroughly until no longer pink.

  • 6

    Once the vegetables are roasted, add them to the skillet with chicken and stir in the cooked quinoa.

  • 7

    Mix everything well, adjust seasoning as needed, and serve warm.