YOUR SOLIN GENERATED RECIPE
Ground Chicken and Roasted Vegetable Bowl
Sautéed ground chicken and aromatic onions served over fluffy rice with golden roasted potatoes and carrots for a satisfying, earthy crunch.
INGREDIENTS
6 oz ground chicken
0.25 cup cooked brown rice
0.5 cup potato
0.5 cup carrots
0.25 cup onion
0.25 cup black beans
0.5 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Dice the potato and slice the carrots into thin rounds, then toss them on the baking sheet with the olive oil, sea salt, and black pepper.
Roast the vegetables for 20-25 minutes, flipping halfway through, until they are tender and develop a golden-brown char.
While the vegetables roast, place a non-stick skillet over medium-high heat and add the ground chicken and diced onions.
Cook the chicken until browned and fully cooked through, using a spatula to break it into small crumbles.
Stir in the black beans and garlic powder, continuing to cook for 2-3 minutes until the beans are heated through and the flavors are well combined.
Assemble the bowl by placing the warm cooked brown rice at the bottom, then topping it with the seasoned chicken mixture and the roasted vegetables.