Parmesan Chicken Meatballs with a Colorful Carrot and Grape Salad
Parmesan Chicken Meatballs with a Colorful Carrot and Grape Salad could be just the gluten free recipe you've been looking for. This recipe makes 4 servings with 235 calories, 10g of protein, and 13g of fat each. For $1.33 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. A couple people really liked this side dish. This recipe is liked by 10 foodies and cooks. From preparation to the plate, this recipe takes around 45 minutes. If you have parmesan cheese, champagne vinegar, kale, and a few other ingredients on hand, you can make it. It is brought to you by Mother Rimmy. Taking all factors into account, this recipe earns a spoonacular score of 88%, which is excellent. Users who liked this recipe also liked Colorful Carrot Salad, Colorful Quinoan and Sweet Carrot Salad, and Colorful Beet Salad with Carrot, Quinoa & Spinach.
Servings: 4
Ingredients:
2 cups carrots, shredded
½ tablespoon champagne vinegar.jpg)
4 tablespoons chives , thinly sliced
½ teaspoon Dijon Mustard
1 large egg whites
1 cloves garlic, crushed
2 cups grapes, quartered
2 ounces ground chicken breast
½ teaspoon honey
1 cup kale, finely chopped
¼ cup Parmesan cheese, shredded
1 tablespoon rosemary, minced
¼ teaspoon salt
1 tablespoon walnut oil
4 tablespoons walnuts, chopped
Equipment:
muffin tray
oven
baking sheet
aluminum foil
bowl
Cooking instruction summary:
Preheat the oven to 350 and spray mini 12 cup non-stick muffin tin generously with cooking spray. Place on a cookie sheet lined with foil.Combine chicken breast, kale, rosemary, garlic, egg white, Parmesan cheese, salt and pepper in a bowl. Fill muffin tin with chicken and bake for 12 - 15 minutes until "meatballs" are cooked through.Combine carrots, grapes, chives, and walnuts in a bowl.In another small bowl combine walnut oil, vinegar, Dijon mustard, and honey. Pour over carrot mixture and season it with salt and pepper. Chill while meatballs cook.Serve meatballs with salad.
Step by step:
1. Preheat the oven to 350 and spray mini 12 cup non-stick muffin tin generously with cooking spray.
2. Place on a cookie sheet lined with foil.
3. Combine chicken breast, kale, rosemary, garlic, egg white, Parmesan cheese, salt and pepper in a bowl. Fill muffin tin with chicken and bake for 12 - 15 minutes until "meatballs" are cooked through.
4. Combine carrots, grapes, chives, and walnuts in a bowl.In another small bowl combine walnut oil, vinegar, Dijon mustard, and honey.
5. Pour over carrot mixture and season it with salt and pepper. Chill while meatballs cook.
6. Serve meatballs with salad.
Nutrition Information:
covered percent of daily need
