YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Lean Chicken Meatballs with Zucchini Noodles
Enjoy these delicate, herb-infused chicken meatballs paired with fresh, spiralized zucchini noodles for a light yet satisfying meal. The aromatic blend of garlic, parsley, and basil elevates the lean chicken while the zucchini noodles offer a crisp, refreshing base. A drizzle of olive oil enhances the flavors, making this dish a delightful balance of taste and nutrition.
INGREDIENTS
6 ounces Lean Ground Chicken
1 large Egg
1 medium Zucchini
2 teaspoons Olive Oil
2 tablespoons Fresh Parsley (chopped)
2 tablespoons Fresh Basil (chopped)
1 clove Garlic (minced)
Salt and Pepper to taste
PREPARATION
In a bowl, combine lean ground chicken, egg, chopped parsley, basil, minced garlic, salt, and pepper.
Mix the ingredients thoroughly until well combined, then form into small meatballs, about 1 to 1.5 inches in diameter.
Using a spiralizer, create zucchini noodles by peeling the medium zucchini. Set aside.
Heat olive oil in a non-stick skillet over medium heat.
Place the meatballs in the skillet and cook, turning occasionally, until they are browned all around and cooked through, approximately 8-10 minutes.
Once the meatballs are cooked, add the zucchini noodles to the skillet and sauté briefly for 2-3 minutes until slightly tender but still retaining a crisp texture.
Serve the herb-seasoned chicken meatballs on a bed of zucchini noodles, drizzling any remaining pan juices over the top for extra flavor.