Pesto Zoodles & Chicken Meatballs

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This pasta free zucchini noodle chicken pesto dinner didn’t take long with the food processor, all together 35 minutes maybe. It’s paleo, gluten free, low carb and delicious. The key to this “pasta” is the spiralizer. It’s $24 on amazon. It can make onion rings, curly fries, apple slices, and all kinds of noodles in seconds.

1 serving contains:
427 calories
4 grams sugar
6.9 g saturated fat, 10 g monounsaturated
31.6 g protein
4 g fiber
15 g carb
50% DV vit a & c
12% calcium
17% iron

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Literally 60 seconds later……

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This slides out for easy cleaning…

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The meatballs call for parsnips and zucchini, but even Justin said he couldn’t taste the hidden veggies. You can easily swap these veggies with carrots and onion or bell pepper and mushroom.

1 cup zucchini, chopped (about 1 medium sized)
1 cup parsnips, chopped (about 2 medium sized)
½ cup parsley
3 medium garlic cloves
¼ cup blanched almond meal
1 egg
1 pound boneless skinless chicken breasts
1 teaspoon sea salt
½ teaspoon ground pepper
¼ teaspoon chili powder

Preheat oven to 350
In a food processor, pulse the zucchini, parsnips, parsley and garlic.
Add almond meal, egg, chicken, salt, pepper, and chili powder and process until thoroughly combined.
Drop tablespoon size balls of the chicken mixture onto a parchment lined baking sheet.
Bake 25 minutes.

Pesto

2 cups fresh spinach
1 cup fresh basil
2 teaspoons garlic, minced
3 to 4 tablespoons olive oil
Salt and pepper to taste

Pulse all until blended thoroughly.

Noodles

1 to 2 large zucchini’s
1 tablespoon coconut oil
1 garlic clove, minced
Salt and pepper to taste
In a skillet heat 1 tablespoon coconut oil, sauté noodles, garlic, salt and pepper on low until soft. Toss with spinach pesto and heat for about a minute and enjoy!

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