Ingredients
18 oz lean ground chicken breast
2 eggs
1/3 cup panko crumbs (or 2 bags crushed Quest Protein Chip Salt & Vinegar, as demonstrated in original recipe)
2 tbsp oregano
2 tbsp minced garlic
1/2 cup chopped red onion (optional)
2-1/2 oz goat cheese
6 vine tomatoes
3 medium zucchinis
1/2 cup tomato sauce (natural, no salt added)
1 tbsp garlic
Sea salt & pepper to taste
Directions
Set oven to 375°F.
In a bowl, mix ground chicken breast, eggs, panko crumbs (or Quest protein chips), half of the oregano, 1 tbsp garlic, onion, goat cheese, and sea salt & pepper.
Form small meatballs, about the size of golf balls, and place on a baking sheet. With these ingredients, I was able to make 12 of equal size.
Bake in the oven for about 18-20 minutes. To brown the top of the meatballs and add a small layer of crispiness, you can bake for 18 minutes and then broil for 2-3 minutes.
Chop up tomatoes into small pieces and set aside.
Set a nonstick skillet on medium-high heat and spray it with coconut oil spray. Add 1 tbsp garlic and the rest of the oregano, and cook for about 2 minutes, continuously stirring with a spatula.
Add diced tomatoes to the skillet and stir. Then, toss in tomato sauce. Stir, then reduce to low heat and cover cook for about 8-10 minutes.
Shred a zucchini using a julienne peeler or a spiralizer. Place the raw zucchini noodles into your meal-prep containers, then top with the cooked chicken meatballs and drizzle with marinara sauce.
Boom.
18 oz lean ground chicken breast
2 eggs
1/3 cup panko crumbs (or 2 bags crushed Quest Protein Chip Salt & Vinegar, as demonstrated in original recipe)
2 tbsp oregano
2 tbsp minced garlic
1/2 cup chopped red onion (optional)
2-1/2 oz goat cheese
6 vine tomatoes
3 medium zucchinis
1/2 cup tomato sauce (natural, no salt added)
1 tbsp garlic
Sea salt & pepper to taste
Directions
Set oven to 375°F.
In a bowl, mix ground chicken breast, eggs, panko crumbs (or Quest protein chips), half of the oregano, 1 tbsp garlic, onion, goat cheese, and sea salt & pepper.
Form small meatballs, about the size of golf balls, and place on a baking sheet. With these ingredients, I was able to make 12 of equal size.
Bake in the oven for about 18-20 minutes. To brown the top of the meatballs and add a small layer of crispiness, you can bake for 18 minutes and then broil for 2-3 minutes.
Chop up tomatoes into small pieces and set aside.
Set a nonstick skillet on medium-high heat and spray it with coconut oil spray. Add 1 tbsp garlic and the rest of the oregano, and cook for about 2 minutes, continuously stirring with a spatula.
Add diced tomatoes to the skillet and stir. Then, toss in tomato sauce. Stir, then reduce to low heat and cover cook for about 8-10 minutes.
Shred a zucchini using a julienne peeler or a spiralizer. Place the raw zucchini noodles into your meal-prep containers, then top with the cooked chicken meatballs and drizzle with marinara sauce.
Boom.