YOUR SOLIN GENERATED RECIPE
Ground Chicken and Roasted Harvest Vegetables
Oven-roasted sweet potatoes and butternut squash tossed with savory ground chicken and crisp broccoli florets for a nutrient-dense meal.
INGREDIENTS
8 oz Ground chicken
0.5 cup Sweet potato
0.5 cup Butternut squash
1 cup Broccoli florets
2 tsp Extra virgin olive oil
0.5 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
0.5 tsp Dried thyme
PREPARATION
Preheat oven to 400°F and line a large baking sheet with parchment paper.
Toss the cubed sweet potato and butternut squash with 1 teaspoon of olive oil, salt, and pepper on the baking sheet.
Roast the squash and potatoes for 15 minutes, then add the broccoli florets to the tray and roast for another 10-12 minutes until tender.
While vegetables roast, heat the remaining teaspoon of olive oil in a skillet over medium-high heat.
Add the ground chicken, garlic powder, and dried thyme, breaking the meat apart with a spatula until browned and cooked through.
Combine the roasted vegetables and cooked chicken in a large bowl and serve warm.