meal components: protein + veggie
Servings |
servings
|
Ingredients
- 7 oz ground chicken (100g per 3.5 oz) lean
- 1/4 cup onion minced
- 2 tbsp parsley finely chopped
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1/4 tsp oregano
- 1/4 tsp paprika
- 1 cup Sauerkraut fresh with live active cultures if possible
- 1/2 cup fat free chicken broth SP Option: use water instead
- 3 cups Swiss chard chopped, packed
- 1/8 tsp salt
- 1/4 tsp paprika
- Dash hot sauce optional
- 2 sprays Coconut Oil Spray for AP option
Ingredients
|
Instructions
- Combine the ground chicken, onion, parsley, salt, pepper, garlic powder, oregano, and paprika in a large bowl and mix well.
- Scoop the mixture by the tablespoonful and roll into balls. Should be 12 meatballs per 7 oz.
- Heat a large skillet over medium-high heat and spray with non-stick cooking spray.
- Add the meatballs to the pan and cook for 7-8 minutes, until browned on all sides.
- Add the sauerkraut to the pan and sauté for about a minutes.
- Stir in the chicken broth, reduce heat to low, cover and simmer for 5-7 minutes.
- While meatballs simmer, heat a separate pan over medium-high heat and add 1-2 tbsp water for SP, or spray with coconut oil spray for AP.
- Add the chopped chard to the pan and sauté for 3-4 minutes, until it begins to wilt.
- Season the chard with the salt, paprika, and hot sauce and continue cooking for another 1-2 minutes.
- Divide the meatballs and chard into two portions and serve.
Recipe Notes
Macros listed are for SP version.