- Average
- Average budget
Ingredients
- 1 lb grd chicken, 90% lean
- 1 C baby spinach, chopped
- 2 tsp dried basil
- 2 tsp dried chives
- 2 tsp dried parsley
- 1/4 C walnuts, finely grd into
- crumbs using food processor
- 1 tsp crushed red pepper - opt,
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- Marinara Sauce
- 4 Med zucchini
- Olive oil cooking spray
Preparation
Step 1
Preheat the oven to 350 and line a rimmed baking sheet with parchment paper. In a large bowl, combine the chicken, spinach, herbs, grd walnuts, crushed red pepper (if using), salt and pepper.
Step 2
Use your hands to thoroughly combine the chicken mixture. Form into golf-ball sized meatballs and place on the prepared baking sheet. Bake for 15 - 20 minutes. Meanwhile, in a small saucepan, heat the marinara sauce over medium heat.
Step 3
Use a vegetable spiralizer to spiralize zucchini into noodles. Heat a large skillet over medium heat and spritz with cooking spray. Toss the zucchini noodles in the skillet, cooking gently until heated thru.
Step 4
Divide cooked zucchini noodles between 4 serving bowls. Serve meatballs over the noodles and top with warm marinara sauce.