Weight-Loss Chicken Pesto Meatballs Zoodles

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 1 lb ground chicken breast
• 3 tbsp basil pesto
• 2 tbsp grated Parmesan
• 2 garlic cloves, minced
• 1 egg
• 3 tbsp almond flour
• 3/4 tsp salt
• 1/2 tsp black pepper
• 4 medium zucchini
• as needed olive oil spray
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves
• 1/4 tsp red pepper flakes

Instructions

1. 1Preheat the oven to 400°F and line a large sheet pan with parchment. Place the ground chicken in a mixing bowl.
2. 2Add the pesto, Parmesan, minced garlic, egg, almond flour, salt, and black pepper to the bowl. Mix gently with clean hands until just combined; do not overwork.
3. 3Scoop and roll the mixture into roughly 20 equal meatballs, golf-ball size, and arrange them spaced apart on the prepared pan.
4. 4Lightly mist the meatballs with olive oil spray. Bake for 16 to 18 minutes until the exteriors are lightly golden and the centers reach 165°F.
5. 5While the meatballs bake, spiralize the zucchini into noodles and pat them dry with paper towels to remove excess moisture.
6. 6Heat a large nonstick skillet over medium heat and mist lightly with oil. Add the zoodles and cherry tomatoes; toss for 2 to 3 minutes until the zoodles are just tender-crisp and the tomatoes begin to soften.
7. 7Season the zoodles lightly with salt and the red pepper flakes, then remove from heat so they do not release too much water.
8. 8Divide the warm zoodles and tomatoes among four bowls. Top each with meatballs straight from the oven.
9. 9Tear fresh basil over the top and finish with an extra dusting of Parmesan if desired. Serve immediately while the meatballs are juicy and the zoodles still have bite.