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

Savor these succulent baked chicken meatballs infused with fresh herbs and garlic, served atop a colorful bed of zucchini noodles. This dish offers a delightful blend of flavors and textures, combining tender, juicy meatballs with light, crisp noodles, perfect for a healthy, balanced meal.

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NUTRITION

480kcal
Protein
52.7g
Fat
25g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground Chicken

1 large Egg

1/4 cup Whole Wheat Breadcrumbs

1 medium Zucchini

1 tsp Olive Oil

2 cloves Fresh Garlic

2 tbsp Fresh Herbs (Parsley, Basil)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a mixing bowl, combine the ground chicken, egg, whole wheat breadcrumbs, minced garlic, chopped fresh herbs, salt, and pepper. Mix until well combined.

  • 3

    Form the mixture into meatballs, about the size of a golf ball.

  • 4

    Place the meatballs on a lightly greased baking sheet and bake for 18-20 minutes, until cooked through and lightly golden.

  • 5

    While the meatballs are baking, spiralize the zucchini into noodles. If you don't have a spiralizer, use a vegetable peeler to create thin ribbons.

  • 6

    Heat olive oil in a non-stick skillet over medium heat, add the zucchini noodles, and sauté for 2-3 minutes until just tender. Season with a pinch of salt and pepper.

  • 7

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

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

Savor these succulent baked chicken meatballs infused with fresh herbs and garlic, served atop a colorful bed of zucchini noodles. This dish offers a delightful blend of flavors and textures, combining tender, juicy meatballs with light, crisp noodles, perfect for a healthy, balanced meal.

NUTRITION

480kcal
Protein
52.7g
Fat
25g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Ground Chicken

1 large Egg

1/4 cup Whole Wheat Breadcrumbs

1 medium Zucchini

1 tsp Olive Oil

2 cloves Fresh Garlic

2 tbsp Fresh Herbs (Parsley, Basil)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a mixing bowl, combine the ground chicken, egg, whole wheat breadcrumbs, minced garlic, chopped fresh herbs, salt, and pepper. Mix until well combined.

  • 3

    Form the mixture into meatballs, about the size of a golf ball.

  • 4

    Place the meatballs on a lightly greased baking sheet and bake for 18-20 minutes, until cooked through and lightly golden.

  • 5

    While the meatballs are baking, spiralize the zucchini into noodles. If you don't have a spiralizer, use a vegetable peeler to create thin ribbons.

  • 6

    Heat olive oil in a non-stick skillet over medium heat, add the zucchini noodles, and sauté for 2-3 minutes until just tender. Season with a pinch of salt and pepper.

  • 7

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