Name: Baked Chicken Meatballs with Marinara
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz ground chicken; 1 large egg; 1 tbsp almond flour; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp dried oregano; 0.5 cup marinara sauce; 1.5 cup zucchini noodles; 0 tsp extra virgin olive oil

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

YOUR SOLIN GENERATED RECIPE

Baked Chicken Meatballs with Marinara

Tender chicken meatballs are oven-baked until golden and simmered in a robust marinara sauce, served over a bed of light zucchini noodles for a satisfying, clean meal.

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NUTRITION

Protein

43.2g

Fat

23.7g

Carbs

18.1g

SERVINGS

1 serving

INGREDIENTS

5 oz ground chicken

1 large egg

1 tbsp almond flour

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

0.5 cup marinara sauce

1.5 cup zucchini noodles

0 tsp extra virgin olive oil

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
In a large mixing bowl, combine the ground chicken, egg, almond flour, sea salt, black pepper, garlic powder, and dried oregano.
3
Form the mixture into 8 evenly sized meatballs and place them on the prepared baking sheet.
4
Bake for 15-18 minutes until the meatballs are cooked through and have reached an internal temperature of 165°F.
5
While the meatballs are baking, add the marinara sauce to a medium skillet and warm over low-medium heat.
6
Once the meatballs are done, transfer them into the skillet and toss gently to coat them in the warm sauce.
7
In a separate small pan, sauté the zucchini noodles with the olive oil for 2-3 minutes until they are just tender but still firm.
8
Plate the zucchini noodles and top with the saucy chicken meatballs to serve.