Tomato-Basil Chicken and Vegetable Medley

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A comforting baked dish featuring ground chicken in a tangy tomato sauce with fresh basil, roasted vegetables, and no grain-based crust. This Italian-inspired Whole30 recipe, ready in about 50 minutes, pairs ground chicken, tomato sauce, fresh basil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 pounds ground chicken
• 1 cup, sugar-free tomato sauce
• 1/4 cup, chopped fresh basil
• 1 medium, diced into 1/2-inch cubes zucchini
• 1 medium, diced into 1/2-inch cubes yellow squash
• 1/2 cup, halved cherry tomatoes
• 2 tablespoons avocado oil
• 2 cloves, minced garlic
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 375°F (190°C). In a large bowl, mix 1.5 pounds ground chicken with 2 minced garlic cloves, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Form into 6 small meatballs and set aside.
2. Step 2: Heat 2 tablespoons avocado oil in a large skillet over medium heat. Add 1 cup diced zucchini, 1 cup diced yellow squash, and 1/2 cup halved cherry tomatoes. Cook for 8-10 minutes until vegetables are tender, stirring occasionally.
3. Step 3: Stir in 1 cup sugar-free tomato sauce and 1/4 cup chopped fresh basil. Bring to a gentle simmer. Add the meatballs to the skillet and spoon sauce over them. Cover with a lid and cook for 15 minutes until meatballs reach 165°F internally. Uncover and cook for 2 more minutes to thicken the sauce.