Crispy Baked Chicken Meatballs with Roasted Root Vegetables

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

Crispy Baked Chicken Meatballs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Meatballs with Roasted Root Vegetables

Enjoy succulent, crispy baked chicken meatballs paired with a colorful medley of roasted root vegetables. This dish is perfectly seasoned with garlic and herbs, offering a delightful combination of textures and flavors for a balanced meal.

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NUTRITION

361kcal
Protein
37.3g
Fat
8.4g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Ground Chicken (93% Lean)

1 large Egg White

1 medium Carrot

1/2 medium Parsnip

1/2 cup cubed Sweet Potato

1 tsp Extra Virgin Olive Oil

2 cloves Garlic (minced)

2 tbsp Fresh Basil (chopped)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    In a medium bowl, combine the ground chicken, egg white, minced garlic, chopped basil, salt, and pepper. Mix until well incorporated.

  • 3

    Form the chicken mixture into small meatballs, about the size of a golf ball (roughly 5-6 meatballs per serving). Place them on one side of the baking sheet.

  • 4

    In a separate bowl, toss the cubed sweet potato, sliced carrot, and sliced/parsnip (using half a medium parsnip, sliced) with the olive oil, a pinch of salt, and pepper.

  • 5

    Spread the vegetables evenly on the other side of the baking sheet.

  • 6

    Bake both the meatballs and vegetables in the preheated oven for about 20-25 minutes, or until the meatballs are cooked through and the vegetables are tender and slightly caramelized.

  • 7

    For extra crispiness on the meatballs, you can broil them for an additional 2-3 minutes, keeping a close eye to prevent burning.

  • 8

    Remove from the oven and serve immediately, enjoying the harmonious blend of protein-rich meatballs and roasted root vegetables.

Crispy Baked Chicken Meatballs with Roasted Root Vegetables

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

Crispy Baked Chicken Meatballs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Meatballs with Roasted Root Vegetables

Enjoy succulent, crispy baked chicken meatballs paired with a colorful medley of roasted root vegetables. This dish is perfectly seasoned with garlic and herbs, offering a delightful combination of textures and flavors for a balanced meal.

NUTRITION

361kcal
Protein
37.3g
Fat
8.4g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Ground Chicken (93% Lean)

1 large Egg White

1 medium Carrot

1/2 medium Parsnip

1/2 cup cubed Sweet Potato

1 tsp Extra Virgin Olive Oil

2 cloves Garlic (minced)

2 tbsp Fresh Basil (chopped)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    In a medium bowl, combine the ground chicken, egg white, minced garlic, chopped basil, salt, and pepper. Mix until well incorporated.

  • 3

    Form the chicken mixture into small meatballs, about the size of a golf ball (roughly 5-6 meatballs per serving). Place them on one side of the baking sheet.

  • 4

    In a separate bowl, toss the cubed sweet potato, sliced carrot, and sliced/parsnip (using half a medium parsnip, sliced) with the olive oil, a pinch of salt, and pepper.

  • 5

    Spread the vegetables evenly on the other side of the baking sheet.

  • 6

    Bake both the meatballs and vegetables in the preheated oven for about 20-25 minutes, or until the meatballs are cooked through and the vegetables are tender and slightly caramelized.

  • 7

    For extra crispiness on the meatballs, you can broil them for an additional 2-3 minutes, keeping a close eye to prevent burning.

  • 8

    Remove from the oven and serve immediately, enjoying the harmonious blend of protein-rich meatballs and roasted root vegetables.