Crispy Chicken Meatballs with Zucchini Noodles and Tomato Sauce

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

Crispy Chicken Meatballs with Zucchini Noodles and Tomato Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Meatballs with Zucchini Noodles and Tomato Sauce

Golden-brown chicken meatballs baked until crispy and served over tender zucchini noodles with a bright, slow-simmered tomato sauce and a sprinkle of fresh, fragrant basil.

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NUTRITION

347kcal
Protein
40.5g
Fat
10g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Ground Chicken Breast

0.5 ounces Sourdough Bread (processed into fine crumbs)

1 tablespoon Whisked Egg

1.25 medium Zucchini (spiralized)

0.4 cups Marinara Sauce (no sugar added)

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic (minced)

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PREPARATION

  • 1

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

  • 2

    In a medium bowl, combine the ground chicken breast, sourdough breadcrumbs, whisked egg, minced garlic, and a pinch of salt and pepper.

  • 3

    Roll the mixture into small meatballs, approximately one inch in diameter, and place them on the prepared baking sheet.

  • 4

    Lightly brush or spray the meatballs with half of the olive oil and bake for 15-18 minutes until golden-brown and cooked through.

  • 5

    While the meatballs bake, use a spiralizer to turn the zucchini into thin noodles.

  • 6

    In a large skillet, heat the remaining olive oil over medium heat and sauté the zucchini noodles for 2-3 minutes until just tender but not mushy.

  • 7

    Add the marinara sauce to the skillet and toss with the zucchini noodles until warmed through.

  • 8

    Serve the crispy chicken meatballs on top of the zucchini noodles and garnish with fresh basil if desired.

Crispy Chicken Meatballs with Zucchini Noodles and Tomato Sauce

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

Crispy Chicken Meatballs with Zucchini Noodles and Tomato Sauce

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Meatballs with Zucchini Noodles and Tomato Sauce

Golden-brown chicken meatballs baked until crispy and served over tender zucchini noodles with a bright, slow-simmered tomato sauce and a sprinkle of fresh, fragrant basil.

NUTRITION

347kcal
Protein
40.5g
Fat
10g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Ground Chicken Breast

0.5 ounces Sourdough Bread (processed into fine crumbs)

1 tablespoon Whisked Egg

1.25 medium Zucchini (spiralized)

0.4 cups Marinara Sauce (no sugar added)

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic (minced)

PREPARATION

  • 1

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

  • 2

    In a medium bowl, combine the ground chicken breast, sourdough breadcrumbs, whisked egg, minced garlic, and a pinch of salt and pepper.

  • 3

    Roll the mixture into small meatballs, approximately one inch in diameter, and place them on the prepared baking sheet.

  • 4

    Lightly brush or spray the meatballs with half of the olive oil and bake for 15-18 minutes until golden-brown and cooked through.

  • 5

    While the meatballs bake, use a spiralizer to turn the zucchini into thin noodles.

  • 6

    In a large skillet, heat the remaining olive oil over medium heat and sauté the zucchini noodles for 2-3 minutes until just tender but not mushy.

  • 7

    Add the marinara sauce to the skillet and toss with the zucchini noodles until warmed through.

  • 8

    Serve the crispy chicken meatballs on top of the zucchini noodles and garnish with fresh basil if desired.