Tender Herb Chicken Meatballs with Roasted Vegetables and Quinoa

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

Tender Herb Chicken Meatballs with Roasted Vegetables and Quinoa

YOUR SOLIN GENERATED RECIPE

Tender Herb Chicken Meatballs with Roasted Vegetables and Quinoa

Savor these tender herb-infused chicken meatballs paired with a colorful medley of roasted vegetables and a side of fluffy quinoa. This dish offers a balanced mix of lean protein, fresh veggies, and whole grains, perfect for a nourishing dinner.

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NUTRITION

586kcal
Protein
50.3g
Fat
24.8g
Carbs
51.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground Chicken (170g)

1 large Egg (50g)

1/4 cup Whole Wheat Breadcrumbs (30g)

2 tbsp Fresh Parsley (8g)

1/2 medium Zucchini (100g)

1/2 medium Red Bell Pepper (75g)

1/4 medium Red Onion (40g)

1/2 cup Cooked Quinoa (92g)

1 tsp Olive Oil (5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    In a medium bowl, combine the ground chicken, egg, breadcrumbs, and chopped parsley. Season with a pinch of salt and pepper. Mix until just combined, being careful not to overwork the meat.

  • 3

    Form the mixture into small meatballs, about the size of a walnut (approximately 10-12 meatballs).

  • 4

    Arrange the meatballs on one side of the baking sheet.

  • 5

    Dice the zucchini, red bell pepper, and red onion. Toss the vegetables with olive oil, salt, and pepper, then spread them out on the baking sheet alongside the meatballs.

  • 6

    Place the baking sheet in the oven and roast for 18-22 minutes, or until the meatballs are cooked through and the vegetables are tender and slightly caramelized.

  • 7

    While roasting, reheat or prepare the cooked quinoa if necessary.

  • 8

    Serve the herb chicken meatballs with a side of quinoa and a generous helping of roasted vegetables. Enjoy your hearty, well-balanced meal!

Tender Herb Chicken Meatballs with Roasted Vegetables and Quinoa

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

Tender Herb Chicken Meatballs with Roasted Vegetables and Quinoa

YOUR SOLIN GENERATED RECIPE

Tender Herb Chicken Meatballs with Roasted Vegetables and Quinoa

Savor these tender herb-infused chicken meatballs paired with a colorful medley of roasted vegetables and a side of fluffy quinoa. This dish offers a balanced mix of lean protein, fresh veggies, and whole grains, perfect for a nourishing dinner.

NUTRITION

586kcal
Protein
50.3g
Fat
24.8g
Carbs
51.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground Chicken (170g)

1 large Egg (50g)

1/4 cup Whole Wheat Breadcrumbs (30g)

2 tbsp Fresh Parsley (8g)

1/2 medium Zucchini (100g)

1/2 medium Red Bell Pepper (75g)

1/4 medium Red Onion (40g)

1/2 cup Cooked Quinoa (92g)

1 tsp Olive Oil (5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    In a medium bowl, combine the ground chicken, egg, breadcrumbs, and chopped parsley. Season with a pinch of salt and pepper. Mix until just combined, being careful not to overwork the meat.

  • 3

    Form the mixture into small meatballs, about the size of a walnut (approximately 10-12 meatballs).

  • 4

    Arrange the meatballs on one side of the baking sheet.

  • 5

    Dice the zucchini, red bell pepper, and red onion. Toss the vegetables with olive oil, salt, and pepper, then spread them out on the baking sheet alongside the meatballs.

  • 6

    Place the baking sheet in the oven and roast for 18-22 minutes, or until the meatballs are cooked through and the vegetables are tender and slightly caramelized.

  • 7

    While roasting, reheat or prepare the cooked quinoa if necessary.

  • 8

    Serve the herb chicken meatballs with a side of quinoa and a generous helping of roasted vegetables. Enjoy your hearty, well-balanced meal!