NUTRITION

SERVINGS

INGREDIENTS

4 oz lean ground chicken

1 medium red bell pepper

1 medium carrot

1 small zucchini

1/2 avocado

1/4 cup plain non-fat Greek yogurt

1 large egg white

1 clove garlic

2 tbsp fresh parsley

1 tbsp lemon juice

1 tsp olive oil

Salt & Pepper to taste

PREPARATION

• 1

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

• 2

  In a bowl, combine the lean ground chicken, egg white, minced garlic, chopped parsley, salt, and pepper. Mix until just combined and form into small meatballs (about 5-6 pieces).

• 3

  Place the meatballs on the baking sheet and bake for 15-18 minutes, until cooked through and lightly golden.

• 4

  While the meatballs are baking, prepare the veggies: cut the red bell pepper, carrot, and zucchini into stick shapes. Toss them lightly with olive oil, salt, and pepper.

• 5

  Spread the veggie sticks on another baking sheet and roast in the oven for about 12-15 minutes until tender and slightly charred.

• 6

  For the creamy avocado dip, scoop the avocado into a small bowl, add the Greek yogurt, lemon juice, and a pinch of salt and pepper. Mash together until smooth and well combined.

• 7

  Once the meatballs and veggies are done, plate them together with a side of the avocado dip and enjoy your balanced, nutritious meal.