NUTRITION

SERVINGS

INGREDIENTS

150g Lean Ground Chicken

2 Egg Whites

1 Tbsp Whole Wheat Breadcrumbs

1 tsp Olive Oil (for meatballs)

Lemon Zest and Juice (from 1 lemon)

1/2 tsp Garlic Powder

1 Tbsp Mixed Fresh Herbs (parsley and dill)

150g Asparagus

1 tsp Olive Oil (for asparagus)

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for the asparagus.

• 2

  In a bowl, combine the lean ground chicken, egg whites, whole wheat breadcrumbs, olive oil, lemon zest, lemon juice, garlic powder, mixed herbs, salt, and pepper. Mix until just combined to maintain a tender texture.

• 3

  Shape the mixture into small meatballs, about the size of a walnut, ensuring they are packed tightly for a crispy exterior when cooked.

• 4

  Heat a non-stick skillet over medium heat. Add a light spray of cooking oil if needed and sear the meatballs on all sides until golden brown, about 2-3 minutes per side.

• 5

  Meanwhile, trim the tough ends of the asparagus. Toss them with olive oil, salt, and pepper, and spread them out evenly on the prepared baking sheet.

• 6

  Place the asparagus in the preheated oven and roast for 10-12 minutes until tender and slightly crispy on the tips.

• 7

  After searing, you can finish the meatballs in the oven for an additional 5 minutes if desired to ensure they are fully cooked, or serve immediately with the roasted asparagus.

• 8

  Plate the meatballs with the asparagus and enjoy your flavorful, nutrient-packed meal.