NUTRITION

SERVINGS

INGREDIENTS

12 oz Pesto chicken meatballs

1 cup Baby potatoes

1 cup Zucchini

1 cup Cherry tomatoes

0.5 cup Red onion

1 tbsp Extra virgin olive oil

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 oz Feta cheese

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tbsp Fresh basil pesto

PREPARATION

• 1

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

• 2

  Place the halved baby potatoes on the sheet pan, drizzle with half of the olive oil, and season with half of the salt and pepper.

• 3

  Roast the potatoes for 15 minutes to give them a head start on getting crispy.

• 4

  Remove the pan from the oven and add the frozen pesto chicken meatballs, sliced zucchini, whole cherry tomatoes, and red onion wedges.

• 5

  Drizzle the remaining olive oil over the added ingredients and sprinkle with the dried oregano and the rest of the salt and pepper.

• 6

  Return the pan to the oven and roast for an additional 15-20 minutes until the meatballs are heated through and the vegetables are tender and slightly caramelized.

• 7

  Remove from the oven and immediately toss the mixture with fresh lemon juice and lemon zest to brighten the flavors.

• 8

  Garnish with crumbled feta cheese and a final drizzle of fresh basil pesto before serving warm.