NUTRITION

SERVINGS

INGREDIENTS

8 oz ground chicken

1 large egg

1 tbsp fresh parsley

1 tbsp fresh dill

1 tsp lemon zest

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tbsp extra virgin olive oil

1 cup baby spinach

1 tbsp lemon juice

PREPARATION

• 1

  In a medium mixing bowl, combine the ground chicken, egg, chopped parsley, chopped dill, lemon zest, minced garlic, sea salt, and black pepper.

• 2

  Gently mix the ingredients by hand until just combined, taking care not to overwork the meat to ensure a tender texture.

• 3

  Scoop and roll the mixture into 1.5-inch meatballs, yielding approximately 6 to 8 balls.

• 4

  Heat the extra virgin olive oil in a large non-stick skillet over medium heat.

• 5

  Add the meatballs to the skillet and sear for 4 to 5 minutes per side, or until golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 6

  Remove the meatballs from the skillet and set them aside on a plate.

• 7

  In the same skillet, add the baby spinach and lemon juice, sautéing for about 60 seconds until the leaves are just wilted.

• 8

  Plate the lemon-herb meatballs over the bed of wilted spinach and serve immediately.