NUTRITION

SERVINGS

INGREDIENTS

6 oz ground chicken

0.75 cup sweet potato

0.5 cup cherry tomatoes

0.25 cup low-fat cottage cheese

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.25 tsp garlic powder

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  In a medium mixing bowl, combine the ground chicken, dried oregano, garlic powder, half of the sea salt, and half of the black pepper until just incorporated.

• 3

  Form the chicken mixture into approximately 6 to 8 small meatballs, about 1 inch in diameter, and place them on one side of the prepared baking sheet.

• 4

  On the other side of the sheet, add the cubed sweet potatoes and whole cherry tomatoes.

• 5

  Drizzle the vegetables with the extra virgin olive oil and sprinkle with the remaining sea salt and black pepper, tossing gently to coat.

• 6

  Spread the vegetables into a single layer and bake for 20 to 25 minutes, or until the meatballs reach an internal temperature of 165°F and the sweet potatoes are tender with golden edges.

• 7

  Transfer the roasted meatballs and vegetables to a plate, then top with the fresh cottage cheese and a garnish of chopped parsley before serving.