Description
A simple and delicious one-pan meal featuring tender chicken meatballs roasted alongside a medley of colorful vegetables. Perfect for an easy weeknight dinner with minimal cleanup.
Ingredients
1 pound ground chicken
1/2 cup plain breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil, divided
1 medium red bell pepper, cut into 1-inch pieces
1 medium zucchini, cut into 1/2-inch thick half-moons
1 cup cherry tomatoes
1 small red onion, cut into wedges
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 with 1 tablespoon of olive oil.
In a large bowl, combine the ground chicken, breadcrumbs, grated Parmesan cheese, egg, minced garlic, dried Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until just combined.
Form the mixture into 16 evenly sized meatballs, about 1 1/2 inches in diameter, and place them on one side of the prepared baking sheet.
In a separate bowl, toss the red bell pepper pieces, zucchini slices, cherry tomatoes, and red onion wedges with the remaining 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
Spread the vegetables out in a single layer on the other side of the baking sheet, making sure they are not overcrowded.
Bake in the preheated oven for 20 to 25 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F (74°C), and the vegetables are tender and slightly caramelized.
Remove the baking sheet from the oven and sprinkle the meatballs and vegetables with chopped fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes