Herb-Garlic Baked Chicken Meatballs with Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Garlic Baked Chicken Meatballs with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Herb-Garlic Baked Chicken Meatballs with Zucchini Noodles

Enjoy lean, flavor-packed chicken meatballs infused with fresh garlic and herbs, paired with crisp zucchini noodles for a light yet satisfying meal. Each bite delivers a harmonious blend of savory spices and garden-fresh aromatics, perfect for a nutritious dinner that fuels your body and delights your palate.

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NUTRITION

401kcal
Protein
49.4g
Fat
17.1g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

150g Lean Ground Chicken

1 large Egg White

2 tbsp Almond Flour

1 clove Garlic

2 tbsp Fresh Parsley (chopped)

2 tbsp Fresh Basil (chopped)

1 medium Zucchini

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a bowl, combine the lean ground chicken, egg white, almond flour, minced garlic, chopped parsley, and basil. Season with salt and pepper.

  • 3

    Mix thoroughly until all ingredients are evenly incorporated, then form the mixture into small meatballs, roughly 1 to 1.5 inches in diameter.

  • 4

    Place the meatballs on the prepared baking sheet and bake for 15-18 minutes, or until the meatballs are cooked through and lightly browned.

  • 5

    While the meatballs are baking, spiralize the zucchini to form noodles. In a non-stick skillet over medium heat, lightly sauté the zucchini noodles with olive oil for 2-3 minutes until just tender.

  • 6

    Plate the zucchini noodles and top with the baked chicken meatballs. Garnish with additional fresh herbs if desired and serve immediately.

Herb-Garlic Baked Chicken Meatballs with Zucchini Noodles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Garlic Baked Chicken Meatballs with Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Herb-Garlic Baked Chicken Meatballs with Zucchini Noodles

Enjoy lean, flavor-packed chicken meatballs infused with fresh garlic and herbs, paired with crisp zucchini noodles for a light yet satisfying meal. Each bite delivers a harmonious blend of savory spices and garden-fresh aromatics, perfect for a nutritious dinner that fuels your body and delights your palate.

NUTRITION

401kcal
Protein
49.4g
Fat
17.1g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

150g Lean Ground Chicken

1 large Egg White

2 tbsp Almond Flour

1 clove Garlic

2 tbsp Fresh Parsley (chopped)

2 tbsp Fresh Basil (chopped)

1 medium Zucchini

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a bowl, combine the lean ground chicken, egg white, almond flour, minced garlic, chopped parsley, and basil. Season with salt and pepper.

  • 3

    Mix thoroughly until all ingredients are evenly incorporated, then form the mixture into small meatballs, roughly 1 to 1.5 inches in diameter.

  • 4

    Place the meatballs on the prepared baking sheet and bake for 15-18 minutes, or until the meatballs are cooked through and lightly browned.

  • 5

    While the meatballs are baking, spiralize the zucchini to form noodles. In a non-stick skillet over medium heat, lightly sauté the zucchini noodles with olive oil for 2-3 minutes until just tender.

  • 6

    Plate the zucchini noodles and top with the baked chicken meatballs. Garnish with additional fresh herbs if desired and serve immediately.