Lean Baked Chicken Meatballs with Savory Herb Cornbread Stuffing and Crispy Garlic Green Beans

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

Lean Baked Chicken Meatballs with Savory Herb Cornbread Stuffing and Crispy Garlic Green Beans

YOUR SOLIN GENERATED RECIPE

Lean Baked Chicken Meatballs with Savory Herb Cornbread Stuffing and Crispy Garlic Green Beans

Enjoy a balanced plate featuring lean baked chicken meatballs gently seasoned with fresh garlic and herbs, complemented by a savory, light cornbread stuffing and finished with crisp, garlic-infused green beans. This dish delivers satisfying textures and a vibrant mix of flavors while meeting your nutritional targets.

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NUTRITION

401kcal
Protein
36.2g
Fat
15g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Chicken (113g)

1 large Egg White (33g)

40g Whole Grain Cornbread Cubes

125g Fresh Green Beans

1 tsp Olive Oil (5g)

2 Garlic Cloves

2 Tbsp Fresh Parsley, chopped

1 tsp Dried Oregano

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    In a bowl, combine the lean ground chicken, egg white, minced garlic from one clove, chopped fresh parsley, dried oregano, salt, and pepper. Mix until just combined, being careful not to overwork the mixture.

  • 3

    Form the chicken mixture into small meatballs, roughly the size of a golf ball, and place them on one side of the baking sheet.

  • 4

    In a separate bowl, toss the whole grain cornbread cubes with a pinch of salt, pepper, and a sprinkle of dried oregano. Spread the cubes evenly on the baking sheet next to the meatballs.

  • 5

    Place the baking sheet in the oven and bake for 18-20 minutes, or until the meatballs are cooked through and the cornbread cubes are lightly toasted.

  • 6

    While the meatballs and cornbread bake, prepare the green beans by trimming the ends. Toss the green beans with sliced or minced garlic (using the second clove) and drizzle with olive oil.

  • 7

    Heat a skillet over medium-high heat and add the green beans. Sauté for 4-5 minutes until they are crisp-tender and lightly blistered. Season with a pinch of salt and pepper.

  • 8

    Plate the baked chicken meatballs and toasted cornbread cubes alongside the crispy garlic green beans. Serve immediately and enjoy a well-balanced, flavorful meal.

Lean Baked Chicken Meatballs with Savory Herb Cornbread Stuffing and Crispy Garlic Green Beans

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

Lean Baked Chicken Meatballs with Savory Herb Cornbread Stuffing and Crispy Garlic Green Beans

YOUR SOLIN GENERATED RECIPE

Lean Baked Chicken Meatballs with Savory Herb Cornbread Stuffing and Crispy Garlic Green Beans

Enjoy a balanced plate featuring lean baked chicken meatballs gently seasoned with fresh garlic and herbs, complemented by a savory, light cornbread stuffing and finished with crisp, garlic-infused green beans. This dish delivers satisfying textures and a vibrant mix of flavors while meeting your nutritional targets.

NUTRITION

401kcal
Protein
36.2g
Fat
15g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Chicken (113g)

1 large Egg White (33g)

40g Whole Grain Cornbread Cubes

125g Fresh Green Beans

1 tsp Olive Oil (5g)

2 Garlic Cloves

2 Tbsp Fresh Parsley, chopped

1 tsp Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    In a bowl, combine the lean ground chicken, egg white, minced garlic from one clove, chopped fresh parsley, dried oregano, salt, and pepper. Mix until just combined, being careful not to overwork the mixture.

  • 3

    Form the chicken mixture into small meatballs, roughly the size of a golf ball, and place them on one side of the baking sheet.

  • 4

    In a separate bowl, toss the whole grain cornbread cubes with a pinch of salt, pepper, and a sprinkle of dried oregano. Spread the cubes evenly on the baking sheet next to the meatballs.

  • 5

    Place the baking sheet in the oven and bake for 18-20 minutes, or until the meatballs are cooked through and the cornbread cubes are lightly toasted.

  • 6

    While the meatballs and cornbread bake, prepare the green beans by trimming the ends. Toss the green beans with sliced or minced garlic (using the second clove) and drizzle with olive oil.

  • 7

    Heat a skillet over medium-high heat and add the green beans. Sauté for 4-5 minutes until they are crisp-tender and lightly blistered. Season with a pinch of salt and pepper.

  • 8

    Plate the baked chicken meatballs and toasted cornbread cubes alongside the crispy garlic green beans. Serve immediately and enjoy a well-balanced, flavorful meal.