Description
This healthy chicken meatballs and sautéed zucchini dinner make a delicious, nutritious, and easy weeknight meal. Plus, how to make it clean!
Ingredients
- FOR THE MEATBALLS:
- 1 pound Ground Chicken Breast
- ¾ cups Breadcrumbs, Unseasoned
- 1 Tablespoon Italian Parsley
- ½ cups Parmesan Cheese, Grated
- 1 teaspoon Kosher Salt
- ½ teaspoons Ground Black Pepper
- ¼ teaspoons Garlic Powder
- 1 whole Egg
- 1 teaspoon Water
- FOR THE SAUTEED ZUCCHINI:
- 1 Tablespoon Olive Oil
- ½ Red Onion, Thinly Sliced
- 3 whole Zucchini, Sliced Into ¼-inch Slices
- 1 teaspoon Kosher Salt, Plus More To Taste
- ¼ teaspoons Ground Black Pepper, Plus More To Taste
- ¼ teaspoons Garlic Powder
Preparation
For the chicken meatballs:
Preheat oven to 425ºF.
Place ground chicken, breadcrumbs, parsley, Parmesan, salt, pepper, garlic powder, egg, and warm water in a large mixing bowl. Combine to mix well.
Using your hands, form mixture into 2-inch meatballs. You can wet your hands with water to ease the process. Depending on the size of the meatballs you prefer, shape them into 8 or 12 meatballs.
Place the meatballs in a baking casserole with sides. Place in the oven and bake for 20–25 minutes, or until meatballs are golden-brown and the internal temperature is 165ºF.
For the sautéed zucchini:
Heat olive oil over medium-high heat in a large skillet. Add red onion and cook for 3 minutes, until starting to sweat. Add zucchini, salt, pepper, and garlic powder and stir to combine. Cover and cook for 6–8 minutes, or until zucchini is tender, but not falling apart.
