I love a little twist on a classic, so today I made meatballs but instead of marinara, this healthified dish includes chicken meatballs and zucchini. Not only are they literally melt in your mouth good, this perfect weeknight meal feels both light and satisfying.
SERVING SIZE: 2
THE RECIPE:
Let’s prep! Dice your onion pretty small and slice up your zucchini.
Cook your packaged rice, according to the instructions on the package.
Put 16 oz (1 lb) ground chicken in a bowl. This amount makes 3 servings of chicken meatballs rather than 2, but I find it easier to do the whole package of meat and save the third portion for meal prep!
Mix in the egg and onion to your chicken.
Put 2 tablespoons olive or avocado oil in a pan over the stove on medium heat.
Form your mix into meatballs by rolling small portions in your hands and place each meatball on pan to cook.
Cook on each side for 3-4 min, then simmer for 5, softly turning over the meatballs. Set aside the meatballs on a paper towel.
Throw the zucchini into the pan on medium heat and stir in 1 tbsp soy sauce. Sauté zucchini for 8-10 minutes, stirring constantly.
Set out two bowls and put 2/3 cup cooked rice in each bowl.
Next, layer in your zucchini and meatballs into each bowl.
Top with ¼ cup teriyaki across each bowl.
Optionally, add sesame seeds and cilantro on top for extra flavor and texture!
Finally, the best part… enjoy your teriyaki meatballs!
Teriyaki Chicken Meatballs
Ingredients
- 16 oz ground chicken
- 1 egg
- ½ cup onion diced small
- 1 tbsp olive oil alt. avocado oil
- 1 zucchini chopped
- 1 cup uncooked rice
- 1 tablespoon soy sauce
- ¼ cup teriyaki sauce
- 1 tbsp sesame seeds optional
- 1 tbsp cilantro optional
Instructions
- Let's prep! Dice your onion pretty small and slice up your zucchini.
- Cook your rice, according to the instructions on the packaging.
- Put 16 oz (1 lb) ground chicken in a bowl. This amount makes 3 servings of chicken meatballs rather than 2, but I find it easier to do the whole package and save the third portion for meal prep!
- In a bowl, mix together the ground chicken, egg and onion.
- Put 2 tablespoons olive or avocado oil in a pan over the stove on medium heat.
- Form your mix into meatballs by rolling small portions in your hands and place each meatball on pan to cook.
- Cook on each side for 3-4 min, then simmer for 5, softly turning over the meatballs.
- Set aside the meatballs on a paper towel.
- Throw the diced zucchini into the pan on medium heat and stir in 1 tbsp soy sauce. Sauté zucchini for 8-10 minutes, stirring constantly.
- Set out two bowls and put 2/3 cup cooked rice in each bowl
- Next, evenly distribute your zucchini and meatballs into each bowl.
- Top with ¼ cup teriyaki sauce across each bowl.
- Optionally, add sesame seeds and cilantro on top for extra flavor and texture!
- Finally, the best part… enjoy your teriyaki meatballs!
