NUTRITION

SERVINGS

INGREDIENTS

6 oz ground chicken

1 large egg

1 tbsp almond meal

0.5 cup marinara sauce

1 cup zucchini

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp onion powder

1 tsp lemon zest

1 tbsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.

• 2

  In a large mixing bowl, combine the ground chicken, egg, almond meal, sea salt, black pepper, garlic powder, onion powder, lemon zest, and finely chopped parsley.

• 3

  Gently mix the ingredients until just combined, being careful not to overwork the meat which can make the meatballs tough.

• 4

  Scoop and roll the mixture into 1.5-inch meatballs and arrange them evenly on the prepared baking sheet.

• 5

  Bake for 15-18 minutes, or until the meatballs are golden brown on the outside and cooked through to an internal temperature of 165°F.

• 6

  While the meatballs bake, spiralize the zucchini into thin noodles and lightly sauté them in a skillet with olive oil over medium heat for 2-3 minutes until just tender.

• 7

  In a small saucepan, warm the marinara sauce over medium-low heat until simmering.

• 8

  Divide the zucchini noodles between plates, top with the baked chicken meatballs, and finish with a generous ladle of warm marinara sauce.