Ground Chicken and Roasted Vegetable Skillet

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

Ground Chicken and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Ground Chicken and Roasted Vegetable Skillet

Enjoy a vibrant skillet meal featuring lean ground chicken paired with a colorful medley of roasted vegetables, fluffy quinoa, and a perfectly cooked egg, all lightly sautéed in olive oil with fresh garlic and herbs. This dish brings together a satisfying balance of protein and wholesome ingredients that delight both the eye and the palate.

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NUTRITION

552kcal
Protein
40.7g
Fat
28g
Carbs
39.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Chicken

1 Large Egg

1 cup Mixed Bell Peppers (chopped)

0.5 medium Zucchini (sliced)

0.25 medium Red Onion (sliced)

1 cup Baby Spinach

0.5 cup Cooked Quinoa

1 tsp Olive Oil

2 cloves Garlic, minced

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    On a baking sheet, toss the chopped bell peppers, zucchini slices, and red onion with a drizzle of olive oil, salt, and pepper. Roast for about 15-20 minutes or until the vegetables are tender and slightly caramelized.

  • 3

    While the vegetables roast, warm a skillet over medium heat. Add the olive oil and minced garlic, sautéing for about 1 minute until fragrant.

  • 4

    Add the lean ground chicken to the skillet, breaking it up with a spatula. Cook until the chicken is browned and cooked through, about 6-8 minutes. Season with salt and pepper.

  • 5

    Stir in the roasted vegetables and baby spinach to the chicken, allowing the spinach to wilt.

  • 6

    Mix in the cooked quinoa, ensuring everything is heated through and well combined.

  • 7

    In a separate pan, fry the egg to your liking (sunny side up works well) and place it on top of the skillet mixture.

  • 8

    Serve warm and enjoy your balanced, nutrient-packed meal.

Ground Chicken and Roasted Vegetable Skillet

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

Ground Chicken and Roasted Vegetable Skillet

YOUR SOLIN GENERATED RECIPE

Ground Chicken and Roasted Vegetable Skillet

Enjoy a vibrant skillet meal featuring lean ground chicken paired with a colorful medley of roasted vegetables, fluffy quinoa, and a perfectly cooked egg, all lightly sautéed in olive oil with fresh garlic and herbs. This dish brings together a satisfying balance of protein and wholesome ingredients that delight both the eye and the palate.

NUTRITION

552kcal
Protein
40.7g
Fat
28g
Carbs
39.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Chicken

1 Large Egg

1 cup Mixed Bell Peppers (chopped)

0.5 medium Zucchini (sliced)

0.25 medium Red Onion (sliced)

1 cup Baby Spinach

0.5 cup Cooked Quinoa

1 tsp Olive Oil

2 cloves Garlic, minced

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    On a baking sheet, toss the chopped bell peppers, zucchini slices, and red onion with a drizzle of olive oil, salt, and pepper. Roast for about 15-20 minutes or until the vegetables are tender and slightly caramelized.

  • 3

    While the vegetables roast, warm a skillet over medium heat. Add the olive oil and minced garlic, sautéing for about 1 minute until fragrant.

  • 4

    Add the lean ground chicken to the skillet, breaking it up with a spatula. Cook until the chicken is browned and cooked through, about 6-8 minutes. Season with salt and pepper.

  • 5

    Stir in the roasted vegetables and baby spinach to the chicken, allowing the spinach to wilt.

  • 6

    Mix in the cooked quinoa, ensuring everything is heated through and well combined.

  • 7

    In a separate pan, fry the egg to your liking (sunny side up works well) and place it on top of the skillet mixture.

  • 8

    Serve warm and enjoy your balanced, nutrient-packed meal.