Chicken Meatballs with Vegetables and Pea and Beet Salad

Ingredients

• Chicken Breast150 g
• Garlic1 clove (3 g)
• Carrot1/2 medium (30 g)
• Leek1/4 cup (25 g)
• Breadcrumbs1 tablespoon (14 g)
• Peas1/2 cup (100 g)
• Beets1 count (80 g)
• Oil2 teaspoon (7 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Clean the chicken and blend in a food processor until chopped. Next, grate the carrot and chop the leek and garlic.

2. 2

   Step 2

   In a bowl, put the chicken, carrot, leek, half the garlic and breadcrumbs. Add salt and pepper to taste and, if you want, add some chopped parsley.

3. 3

   Step 3

   Mix well until you get a dough. If it's too dry, add a bit of water.

4. 4

   Step 4

   Shape the chicken meatballs with your hands. Let sit in the fridge for some minutes while you heat half the oil in a medium heated pan.

5. 5

   Step 5

   Cook the chicken balls for about 5 minutes or until brown. Cover and let cook over medium-low heat for 15 minutes.

6. 6

   Step 6

   At the same time, put the peas in a bot with boiling water for 6 minutes. Then wash the beets, peel and grate.

7. 7

   Step 7

   Once blanched, remove and drain.

8. 8

   Step 8

   Heat the remaining oil in a pan over medium heat.

9. 9

   Step 9

   Once heated, add the peas and remaining garlic. Add salt and pepper to taste and stir-fry for about 3 minutes until flavorful. Remove.

10. 10

    Step 10

    For the dressing: Mix the remaining oil, lemon juice and salt and pepper to taste. Next, pour the dressing on the salad and mix well.

11. 11

    Step 11

    Serve the chicken meatballs on a plate with the pea and beet salad on the side

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken Meatballs with Vegetables and Pea and Beet Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.