Description
A simple and healthy one-pan meal featuring tender chicken meatballs baked alongside colorful vegetables for an easy weeknight dinner.
Ingredients
1 pound ground chicken
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium zucchini, cut into 1/2-inch thick half-moons
1 red bell pepper, cut into 1-inch pieces
1 cup baby carrots
1 small red onion, cut into wedges
2 tablespoons olive oil
1/2 teaspoon salt (for vegetables)
1/4 teaspoon black pepper (for vegetables)
1 tablespoon chopped fresh parsley (for garnish)
Instructions
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
In a large bowl, combine the ground chicken, panko breadcrumbs, grated Parmesan cheese, egg, minced garlic, dried oregano, dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until just combined.
Shape the chicken mixture into 16 evenly sized meatballs and place them on one side of the prepared baking sheet.
In a separate bowl, toss the zucchini, red bell pepper, baby carrots, and red onion with olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
Spread the vegetables in a single layer on the other side of the baking sheet, keeping them separate from the meatballs.
Bake in the preheated oven for 20 to 25 minutes, or until the meatballs are cooked through (internal temperature of 165°F/74°C) and the vegetables are tender.
Remove from the oven and sprinkle chopped fresh parsley over the meatballs and vegetables before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes