Crispy Baked Chicken Meatballs with Roasted Vegetables

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

Crispy Baked Chicken Meatballs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Meatballs with Roasted Vegetables

Enjoy tender chicken meatballs with a crispy baked exterior paired with a colorful medley of roasted zucchini, red bell pepper, and red onion. This dish offers a satisfying mix of textures and rich flavors, making it perfect for a hearty dinner without compromising nutritional balance.

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NUTRITION

585kcal
Protein
43g
Fat
30.3g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Chicken (170g)

1 large Egg (50g)

1/4 cup Whole Wheat Breadcrumbs (30g)

1 cup sliced Zucchini (124g)

1 medium Red Bell Pepper (150g)

1/2 medium Red Onion (50g)

1 tbsp Olive Oil (14g)

1 tsp Italian Seasoning

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a bowl, combine the lean ground chicken, egg, whole wheat breadcrumbs, Italian seasoning, salt, and pepper. Mix thoroughly until well incorporated.

  • 3

    Shape the mixture into approximately 4 uniform meatballs and place them on the prepared baking sheet.

  • 4

    On a separate tray, toss the sliced zucchini, red bell pepper, and red onion with olive oil, salt, and pepper until evenly coated.

  • 5

    Place both trays in the oven. Bake the meatballs for about 15-18 minutes until cooked through and the outside is crispy. Roast the vegetables for about 20 minutes, stirring halfway through for even browning.

  • 6

    Once cooked, remove from the oven and plate the chicken meatballs alongside the roasted vegetables.

  • 7

    Enjoy your balanced meal, perfect for dinner with an optimal protein and calorie range.

Crispy Baked Chicken Meatballs with Roasted Vegetables

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

Crispy Baked Chicken Meatballs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Meatballs with Roasted Vegetables

Enjoy tender chicken meatballs with a crispy baked exterior paired with a colorful medley of roasted zucchini, red bell pepper, and red onion. This dish offers a satisfying mix of textures and rich flavors, making it perfect for a hearty dinner without compromising nutritional balance.

NUTRITION

585kcal
Protein
43g
Fat
30.3g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Chicken (170g)

1 large Egg (50g)

1/4 cup Whole Wheat Breadcrumbs (30g)

1 cup sliced Zucchini (124g)

1 medium Red Bell Pepper (150g)

1/2 medium Red Onion (50g)

1 tbsp Olive Oil (14g)

1 tsp Italian Seasoning

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a bowl, combine the lean ground chicken, egg, whole wheat breadcrumbs, Italian seasoning, salt, and pepper. Mix thoroughly until well incorporated.

  • 3

    Shape the mixture into approximately 4 uniform meatballs and place them on the prepared baking sheet.

  • 4

    On a separate tray, toss the sliced zucchini, red bell pepper, and red onion with olive oil, salt, and pepper until evenly coated.

  • 5

    Place both trays in the oven. Bake the meatballs for about 15-18 minutes until cooked through and the outside is crispy. Roast the vegetables for about 20 minutes, stirring halfway through for even browning.

  • 6

    Once cooked, remove from the oven and plate the chicken meatballs alongside the roasted vegetables.

  • 7

    Enjoy your balanced meal, perfect for dinner with an optimal protein and calorie range.