One Pan Lemon Garlic Herb Chicken Meatballs and Zoodles

This delicious and nutritious recipe is low carb, gluten free, loaded with veggies, and packed with fresh flavor. Chef Anthony shows you how easy it is to pull together for your next meal.

Recipe: Lemon Garlic Chicken Meatballs over Zoodles

Ingredients

• 1 Ib ground chicken
• ½ cup grated Parmesan cheese
• 1 large egg, beaten
• 5 cloves garlic, minced, divided
• 1 Tbsp. dried or 1 Tbsp. fresh parsley
• ¼ tsp. red pepper flakes
• 1 pinch kosher salt and freshly ground black pepper to taste
• 2 Tbsp. extra-virgin olive oil
• ¼ cup low sodium bone broth
• 1 Ib zucchini noodles
• ½ lemon, juiced
• 1 Tbsp. fresh chopped parsley
• 1 Tbsp. grated Parmesan cheese, or to taste

Instructions

Mix ground chicken, ½ cup Parmesan cheese, egg, 2 minced garlic cloves, parsley, and red pepper flakes together in a large bowl. Season with kosher salt and black pepper and form into Tbsp.-sized meatballs. Heat olive oil in a large skillet over medium heat. Cook meatballs until golden brown on all sides and no longer pink in center, about 10 minutes. Transfer to a plate and wipe the skillet with a paper towel if needed. In the same skillet add more oil if needed, and sauté remaining 3 minced garlic cloves and cook until fragrant, about 1 minute. Add zucchini noodles to the skillet and toss into garlic, squeeze in lemon juice, salt and pepper to taste, sauté for 1-2 minutes. Add ¼ cup bone broth and return meatballs to skillet. Simmer until sauce begins to evaporate and meatballs are heated through. Garnish with remaining Parmesan cheese and fresh parsley to serve.