Lean Ground Chicken and Roasted Vegetable Skillet

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

Lean Ground Chicken and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Lean Ground Chicken and Roasted Vegetable Skillet

Enjoy this hearty skillet featuring lean ground chicken sautéed with a colorful medley of roasted bell pepper, zucchini, and red onion. Enhanced with aromatic garlic and a drizzle of olive oil, this dish is a vibrant, nutrient-packed meal that's both satisfying and perfectly balanced for your calorie and protein goals.

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NUTRITION

375kcal
Protein
39.8g
Fat
18.2g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Chicken

1 medium Red Bell Pepper

1 small Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting vegetables or prepare a large skillet for stovetop cooking.

  • 2

    Chop the red bell pepper into strips, slice the zucchini into half-moons, and thinly slice the red onion.

  • 3

    Mince the garlic clove and set aside.

  • 4

    In a large, oven-safe skillet, heat the olive oil over medium heat.

  • 5

    Add the lean ground chicken to the skillet and cook until it starts to brown, breaking it up with a spatula.

  • 6

    Add the minced garlic and sliced red onion; sauté for about 2 minutes until the onion softens.

  • 7

    Stir in the red bell pepper and zucchini, seasoning with salt and pepper to taste.

  • 8

    If using the oven method, transfer the skillet to the preheated oven and roast for 8-10 minutes until the vegetables are tender. If staying on the stovetop, cover the skillet and simmer for 7-8 minutes, stirring occasionally.

  • 9

    Once the chicken is fully cooked and the vegetables are tender, remove from heat and serve warm.

Lean Ground Chicken and Roasted Vegetable Skillet

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

Lean Ground Chicken and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Lean Ground Chicken and Roasted Vegetable Skillet

Enjoy this hearty skillet featuring lean ground chicken sautéed with a colorful medley of roasted bell pepper, zucchini, and red onion. Enhanced with aromatic garlic and a drizzle of olive oil, this dish is a vibrant, nutrient-packed meal that's both satisfying and perfectly balanced for your calorie and protein goals.

NUTRITION

375kcal
Protein
39.8g
Fat
18.2g
Carbs
16.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Chicken

1 medium Red Bell Pepper

1 small Zucchini

1/4 medium Red Onion

1 tsp Olive Oil

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting vegetables or prepare a large skillet for stovetop cooking.

  • 2

    Chop the red bell pepper into strips, slice the zucchini into half-moons, and thinly slice the red onion.

  • 3

    Mince the garlic clove and set aside.

  • 4

    In a large, oven-safe skillet, heat the olive oil over medium heat.

  • 5

    Add the lean ground chicken to the skillet and cook until it starts to brown, breaking it up with a spatula.

  • 6

    Add the minced garlic and sliced red onion; sauté for about 2 minutes until the onion softens.

  • 7

    Stir in the red bell pepper and zucchini, seasoning with salt and pepper to taste.

  • 8

    If using the oven method, transfer the skillet to the preheated oven and roast for 8-10 minutes until the vegetables are tender. If staying on the stovetop, cover the skillet and simmer for 7-8 minutes, stirring occasionally.

  • 9

    Once the chicken is fully cooked and the vegetables are tender, remove from heat and serve warm.