Name: Sheet Pan Chicken Meatballs and Vegetables
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
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; 1 tablespoon olive oil, divided; 1 medium zucchini, cut into 1/2-inch thick half-moons; 1 medium red bell pepper, cut into 1-inch pieces; 1 medium yellow bell pepper, cut into 1-inch pieces; 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 fresh parsley, chopped (for garnish)

Description

A delicious and easy one-pan meal featuring juicy chicken meatballs roasted alongside colorful vegetables for a wholesome dinner.

Ingredients

Scale

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
1 tablespoon olive oil, divided
1 medium zucchini, cut into 1/2-inch thick half-moons
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
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 fresh parsley, chopped (for garnish)

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Instructions

Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it with 1/2 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 gently until all ingredients are evenly incorporated.
Form the mixture into 16 evenly sized meatballs, about 1 1/2 inches in diameter, and place them on one side of the prepared sheet pan.
In a separate bowl, toss the zucchini, red bell pepper, yellow bell pepper, cherry tomatoes, and red onion with the remaining 1/2 tablespoon 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 sheet pan, keeping them separate from the meatballs.
Place the sheet pan in the preheated oven and bake for 20 to 25 minutes, or until the meatballs are cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender and slightly caramelized.
Remove the sheet pan from the oven. Garnish the meatballs and vegetables with chopped fresh parsley before serving.

Prep Time: 20 minutes
Cook Time: 25 minutes