Crispy Ground Chicken and Roasted Vegetable Bowl

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

Crispy Ground Chicken and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Ground Chicken and Roasted Vegetable Bowl

Enjoy a vibrant and satisfying bowl featuring crispy ground chicken teamed with a medley of roasted vegetables. This dish balances hearty protein with fresh, caramelized veggies for a comforting and energizing meal.

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NUTRITION

409kcal
Protein
52.5g
Fat
16.7g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground Chicken

1 cup Broccoli

1 medium Red Bell Pepper

1/2 medium Zucchini

1 tsp Olive Oil

1 tbsp Panko Breadcrumbs

1 large Egg White

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, mix the ground chicken with egg white, panko breadcrumbs, garlic powder, salt, and pepper until well combined.

  • 3

    Heat a non-stick skillet over medium heat and add the ground chicken mixture. Cook, stirring occasionally, until the chicken is lightly browned and slightly crispy on the edges, about 5-7 minutes.

  • 4

    While the chicken cooks, chop the broccoli into florets, slice the red bell pepper, and cut the zucchini into half-moons.

  • 5

    Place the vegetables on a baking sheet, drizzle with olive oil, and season with a pinch of salt and pepper. Roast in the preheated oven for 12-15 minutes until the vegetables are tender and slightly charred at the edges.

  • 6

    Assemble your bowl by placing the roasted vegetables as a base and topping with the crispy ground chicken. Serve warm and enjoy!

Crispy Ground Chicken and Roasted Vegetable Bowl

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

Crispy Ground Chicken and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Ground Chicken and Roasted Vegetable Bowl

Enjoy a vibrant and satisfying bowl featuring crispy ground chicken teamed with a medley of roasted vegetables. This dish balances hearty protein with fresh, caramelized veggies for a comforting and energizing meal.

NUTRITION

409kcal
Protein
52.5g
Fat
16.7g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground Chicken

1 cup Broccoli

1 medium Red Bell Pepper

1/2 medium Zucchini

1 tsp Olive Oil

1 tbsp Panko Breadcrumbs

1 large Egg White

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, mix the ground chicken with egg white, panko breadcrumbs, garlic powder, salt, and pepper until well combined.

  • 3

    Heat a non-stick skillet over medium heat and add the ground chicken mixture. Cook, stirring occasionally, until the chicken is lightly browned and slightly crispy on the edges, about 5-7 minutes.

  • 4

    While the chicken cooks, chop the broccoli into florets, slice the red bell pepper, and cut the zucchini into half-moons.

  • 5

    Place the vegetables on a baking sheet, drizzle with olive oil, and season with a pinch of salt and pepper. Roast in the preheated oven for 12-15 minutes until the vegetables are tender and slightly charred at the edges.

  • 6

    Assemble your bowl by placing the roasted vegetables as a base and topping with the crispy ground chicken. Serve warm and enjoy!