Chicken Meatballs with Stir-Fried Mushrooms, Zucchini and Rice

Ingredients

• Chicken Breast150 g
• Garlic Paste1/2 teaspoon (1 g)
• Breadcrumbs1 tablespoon (14 g)
• Zucchini1/2 count (100 g)
• Mushrooms1 cup (70 g)
• Garlic1 clove (3 g)
• Parsley1 tablespoon (4 g)
• Rice1/2 cup (100 g)
• Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked white rice.

2. 2

   Step 2

   Clean the chicken meat and cut into very small pieces. You can use the food processor but be careful not to grind it too much.

3. 3

   Step 3

   Mix the chicken with the garlic paste or powder and breadcrumbs. Season with salt and pepper.

4. 4

   Step 4

   Mix well until all the ingredients are combined and shape into the meatballs with your hands. Refrigerate.

5. 5

   Step 5

   Let stand in the refrigerator for a few minutes while heating half of the oil in a pan over medium heat.

6. 6

   Step 6

   Cook the meatballs over medium heat for about 5 minutes or until browned. Remove and set aside.

7. 7

   Step 7

   Simultaneously, chop the garlic and cut the mushrooms and zucchini into similar sized pieces.

8. 8

   Step 8

   Heat the rest of the oil in a pan.

9. 9

   Step 9

   Once heated, add and stir-fry for 7 to 10 minutes. Season with salt and pepper to taste.

10. 10

    Step 10

    Serve the chicken meatballs on a plate with stir-fried mushrooms, zucchini and white rice. Sprinkle with chopped parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken Meatballs with Stir-Fried Mushrooms, Zucchini and Rice can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.