Sheet Pan Lemon Herb Chicken Meatballs with Crispy Roasted Vegetables

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

Sheet Pan Lemon Herb Chicken Meatballs with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken Meatballs with Crispy Roasted Vegetables

Enjoy a vibrant, balanced meal featuring tender chicken meatballs infused with fresh lemon and aromatic herbs, perfectly paired with a medley of crispy roasted vegetables. This one-pan dish delivers bright flavors and satisfying textures in every bite.

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NUTRITION

442kcal
Protein
41g
Fat
14.3g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

3 oz Ground Chicken Breast

1 large Egg

1/4 cup Whole Wheat Breadcrumbs

1 cup diced Zucchini

1 medium Red Bell Pepper

1 cup chopped Broccoli

1 tbsp Fresh Lemon Juice

1 tsp Olive Oil

1 tsp Dried Italian Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    In a medium bowl, combine the ground chicken, egg, breadcrumbs, lemon juice, dried herbs, salt, and pepper. Mix until just combined.

  • 3

    Form small meatballs (about 1 inch in diameter) with the chicken mixture and set aside.

  • 4

    In a large bowl, toss the diced zucchini, chopped red bell pepper, and broccoli with olive oil, a pinch of salt, and pepper.

  • 5

    Spread the vegetables evenly on the prepared sheet pan and place the meatballs among the vegetables.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken meatballs are cooked through and the vegetables are tender and slightly crispy on the edges.

  • 7

    Remove from the oven and serve warm, enjoying the bright lemon herb flavors and perfectly roasted crunch of the vegetables.

Sheet Pan Lemon Herb Chicken Meatballs with Crispy Roasted Vegetables

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

Sheet Pan Lemon Herb Chicken Meatballs with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken Meatballs with Crispy Roasted Vegetables

Enjoy a vibrant, balanced meal featuring tender chicken meatballs infused with fresh lemon and aromatic herbs, perfectly paired with a medley of crispy roasted vegetables. This one-pan dish delivers bright flavors and satisfying textures in every bite.

NUTRITION

442kcal
Protein
41g
Fat
14.3g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

3 oz Ground Chicken Breast

1 large Egg

1/4 cup Whole Wheat Breadcrumbs

1 cup diced Zucchini

1 medium Red Bell Pepper

1 cup chopped Broccoli

1 tbsp Fresh Lemon Juice

1 tsp Olive Oil

1 tsp Dried Italian Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    In a medium bowl, combine the ground chicken, egg, breadcrumbs, lemon juice, dried herbs, salt, and pepper. Mix until just combined.

  • 3

    Form small meatballs (about 1 inch in diameter) with the chicken mixture and set aside.

  • 4

    In a large bowl, toss the diced zucchini, chopped red bell pepper, and broccoli with olive oil, a pinch of salt, and pepper.

  • 5

    Spread the vegetables evenly on the prepared sheet pan and place the meatballs among the vegetables.

  • 6

    Roast in the preheated oven for 20-25 minutes, or until the chicken meatballs are cooked through and the vegetables are tender and slightly crispy on the edges.

  • 7

    Remove from the oven and serve warm, enjoying the bright lemon herb flavors and perfectly roasted crunch of the vegetables.