Herb-Roasted Chicken Meatballs with Roasted Vegetables

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

Herb-Roasted Chicken Meatballs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Meatballs with Roasted Vegetables

Tender chicken meatballs seasoned with fresh parsley and oregano, oven-roasted alongside a colorful medley of zucchini and bell peppers for a perfectly charred finish.

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NUTRITION

383kcal
Protein
40.4g
Fat
18.4g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Ground Chicken (93% Lean)

3 tablespoons Egg Whites

1 tablespoon Whole Wheat Breadcrumbs

1 medium Zucchini

1 medium Red Bell Pepper

1 teaspoon Olive Oil

1 tablespoon Fresh Parsley

0.5 teaspoon Dried Oregano

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    In a large bowl, combine the ground chicken, egg whites, breadcrumbs, dried oregano, and chopped fresh parsley.

  • 3

    Gently mix the ingredients until just combined, then roll into 12 even-sized meatballs.

  • 4

    Slice the zucchini into rounds and the red bell pepper into bite-sized chunks.

  • 5

    Place the meatballs and vegetables on the prepared baking sheet, ensuring they are in a single layer.

  • 6

    Drizzle the olive oil over the vegetables and season everything with a pinch of salt and pepper.

  • 7

    Roast in the oven for 20-25 minutes until the meatballs are cooked through and the vegetables are charred.

Herb-Roasted Chicken Meatballs with Roasted Vegetables

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

Herb-Roasted Chicken Meatballs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Meatballs with Roasted Vegetables

Tender chicken meatballs seasoned with fresh parsley and oregano, oven-roasted alongside a colorful medley of zucchini and bell peppers for a perfectly charred finish.

NUTRITION

383kcal
Protein
40.4g
Fat
18.4g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Ground Chicken (93% Lean)

3 tablespoons Egg Whites

1 tablespoon Whole Wheat Breadcrumbs

1 medium Zucchini

1 medium Red Bell Pepper

1 teaspoon Olive Oil

1 tablespoon Fresh Parsley

0.5 teaspoon Dried Oregano

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    In a large bowl, combine the ground chicken, egg whites, breadcrumbs, dried oregano, and chopped fresh parsley.

  • 3

    Gently mix the ingredients until just combined, then roll into 12 even-sized meatballs.

  • 4

    Slice the zucchini into rounds and the red bell pepper into bite-sized chunks.

  • 5

    Place the meatballs and vegetables on the prepared baking sheet, ensuring they are in a single layer.

  • 6

    Drizzle the olive oil over the vegetables and season everything with a pinch of salt and pepper.

  • 7

    Roast in the oven for 20-25 minutes until the meatballs are cooked through and the vegetables are charred.