Sheet Pan Ground Chicken and Crispy Roasted Vegetables

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

Sheet Pan Ground Chicken and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Ground Chicken and Crispy Roasted Vegetables

Enjoy a vibrant sheet pan meal featuring savory ground chicken paired with a medley of crispy roasted vegetables. This dish brings together the hearty flavor of ground chicken with the natural sweetness of roasted bell peppers, zucchini, and sweet potato. Enhanced with a drizzle of olive oil and aromatic herbs, it's a balanced, nutritious meal perfect for any time of day.

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NUTRITION

411kcal
Protein
37.3g
Fat
17.3g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground Chicken

1 medium Sweet Potato

1 medium Red Bell Pepper

1 medium Zucchini

1 tsp Olive Oil

1 tsp Garlic Powder

1 tsp Dried Italian Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Line a sheet pan with parchment paper or lightly grease it.

  • 3

    Dice the sweet potato, red bell pepper, and zucchini into uniform pieces. Place them in a large bowl.

  • 4

    Drizzle the vegetables with olive oil, garlic powder, dried Italian herbs, salt, and pepper. Toss well to evenly coat.

  • 5

    Spread the seasoned vegetables evenly on the sheet pan.

  • 6

    In the same bowl, add the ground chicken. Season with salt and pepper and mix lightly with the vegetables on the pan or separately then add to the pan ensuring an even layer.

  • 7

    Place the sheet pan in the preheated oven and roast for about 20-25 minutes, stirring halfway through for even cooking.

  • 8

    Ensure the ground chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender and slightly crispy on the edges.

  • 9

    Remove from the oven and serve warm.

Sheet Pan Ground Chicken and Crispy Roasted Vegetables

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

Sheet Pan Ground Chicken and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Ground Chicken and Crispy Roasted Vegetables

Enjoy a vibrant sheet pan meal featuring savory ground chicken paired with a medley of crispy roasted vegetables. This dish brings together the hearty flavor of ground chicken with the natural sweetness of roasted bell peppers, zucchini, and sweet potato. Enhanced with a drizzle of olive oil and aromatic herbs, it's a balanced, nutritious meal perfect for any time of day.

NUTRITION

411kcal
Protein
37.3g
Fat
17.3g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground Chicken

1 medium Sweet Potato

1 medium Red Bell Pepper

1 medium Zucchini

1 tsp Olive Oil

1 tsp Garlic Powder

1 tsp Dried Italian Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Line a sheet pan with parchment paper or lightly grease it.

  • 3

    Dice the sweet potato, red bell pepper, and zucchini into uniform pieces. Place them in a large bowl.

  • 4

    Drizzle the vegetables with olive oil, garlic powder, dried Italian herbs, salt, and pepper. Toss well to evenly coat.

  • 5

    Spread the seasoned vegetables evenly on the sheet pan.

  • 6

    In the same bowl, add the ground chicken. Season with salt and pepper and mix lightly with the vegetables on the pan or separately then add to the pan ensuring an even layer.

  • 7

    Place the sheet pan in the preheated oven and roast for about 20-25 minutes, stirring halfway through for even cooking.

  • 8

    Ensure the ground chicken is fully cooked (internal temperature of 165°F) and the vegetables are tender and slightly crispy on the edges.

  • 9

    Remove from the oven and serve warm.