A 30/10 Recipe...

Chicken Veggie Meatballs

with Pesto Zoodles

RECIPE SUMMARY

 

Chicken Veggie Meatballs

Makes 3 Servings: Counts towards 1 cup Vegetables, 1 tablespoon Oil, 1 Serving Dinner Meat

 

INGREDIENTS

Meatballs
 1 cup Zucchini, chopped
 ½ cup Parsley, coarsely chopped
 3 Garlic Cloves, minced
 1 Egg
 1 lb. Ground Chicken
 1 teaspoon Sea Salt
 ½ teaspoon Pepper
 ¼ teaspoon Chili Powder
Spinach Pesto
 2 cups Fresh Spinach
 1 cup Fresh Basil
 2 Cloves Garlic, minced
 2 tablespoons Olive Oil
 Sea Salt & Pepper, to taste
Zucchini Noodles
 2 cups Zucchini
 1 tablespoon Coconut Oil
 1 Clove of Garlic, minced
 Sea Salt, to taste
 Black Pepper, to taste

 

DIRECTIONS

1

Preheat the oven to 350°F.

2

In a food processor, pulse together the zucchini, parsley and garlic for the meatballs. Add the egg and chicken and pulse. Add salt, pepper and chili powder and process until thoroughly combined.

3

Drop Tablespoon size balls of the mixture onto a parchment paper-lined baking sheet. Bake for 23 to 28 minutes.

4

For the pesto, add the spinach, basil, garlic, salt and pepper to a food processor and add olive oil while processing. Pulse until blended thoroughly. If needed, add more olive oil 1 tablespoon at a time.

5

Cut zucchini with a mandolin or zoodler into “noodles.”

6

Heat 1 tablespoon of coconut oil in a skillet and saute zucchini with minced garlic and salt and pepper to taste until soft or resembles noodles. Toss noodles with spinach pesto and heat for about 1 minute. Serve on a plate and top with meatballs. Enjoy!

 

Ingredients

Meatballs
 1 cup Zucchini, chopped
 ½ cup Parsley, coarsely chopped
 3 Garlic Cloves, minced
 1 Egg
 1 lb. Ground Chicken
 1 teaspoon Sea Salt
 ½ teaspoon Pepper
 ¼ teaspoon Chili Powder
Spinach Pesto
 2 cups Fresh Spinach
 1 cup Fresh Basil
 2 Cloves Garlic, minced
 2 tablespoons Olive Oil
 Sea Salt & Pepper, to taste
Zucchini Noodles
 2 cups Zucchini
 1 tablespoon Coconut Oil
 1 Clove of Garlic, minced
 Sea Salt, to taste
 Black Pepper, to taste

Directions

1

Preheat the oven to 350°F.

2

In a food processor, pulse together the zucchini, parsley and garlic for the meatballs. Add the egg and chicken and pulse. Add salt, pepper and chili powder and process until thoroughly combined.

3

Drop Tablespoon size balls of the mixture onto a parchment paper-lined baking sheet. Bake for 23 to 28 minutes.

4

For the pesto, add the spinach, basil, garlic, salt and pepper to a food processor and add olive oil while processing. Pulse until blended thoroughly. If needed, add more olive oil 1 tablespoon at a time.

5

Cut zucchini with a mandolin or zoodler into “noodles.”

6

Heat 1 tablespoon of coconut oil in a skillet and saute zucchini with minced garlic and salt and pepper to taste until soft or resembles noodles. Toss noodles with spinach pesto and heat for about 1 minute. Serve on a plate and top with meatballs. Enjoy!

Chicken Veggie Meatballs

START TODAY. JOIN US.

START TODAY. JOIN US.

congrats
on taking the next step

congrats
on taking the next step

towards a healthier lifestyle!

 Here’s what will happen next:

  1. One of our coaches will give you a call to learn more about you and your ambitions.
  2. Then we’ll schedule your consultation and body composition analysis.
  3. Next, you’ll begin your journey to a healthier life.

All of our plans are customized to accommodate your unique needs and lifestyle. Once you hit your ideal healthy body composition we transition you into our amazing personalized and free* maintenance plan. And it’s free forever. That’s why we’re 30/10 Weight Loss For Life.

We’ll talk to you soon!