I love to prep my meals for a few days ahead and this is a great recipe to change up your normal chicken file, especially if you eat it on a daily basis.
To re-use the hot oven you can roast your veggies in the oven to give them a nice crispy taste.
I got the recipe idea from Blogilates – a huge workout and foodie inspo.
Ingredients : makes 3 servings (6 meatballs)
- 300 g of chicken filet
- 30 g of oats
- 1 egg white
- 1/2 bell pepper
- Salt, pepper, garlic to taste
Preheat the oven on 180 degrees celsius (375 F) and in the meantime prepare the chicken meatballs. Slice up a bit your chicken filets and a handful of leak and paprika and onion (according to your taste). Put everything – chicken, paprika, leak, onion, egg white and add the spices you like – in a blender and pulse a few times. Prepare your silicon muffin cups (they are the best because nothing sticks on them) and form around 6 balls from the mixture and put them in the muffin cup.
Put them in the oven for about 30 minutes.
In the meantime slice up your veggies. Really here you don’t have limits. I normally use brussels sprouts as they are in season, carrots, maybe some broccoli. Cut everything up, wash it, drain it and spice it up – Use a bit of olive oil, salt, pepper and mix everything well so the herbs and oil combine.
Place the veggies on a parchment paper and leave them in the oven for about 15-20 minutes – stir them once in a while.
Serve the meal immediately or meal prep for the week ahead as I did. I usually add some rice, spelt or just a big bowl of salad!
Simple, easy and healthy!
If you need some lunch inspiration follow me on instagram where I post my go to lunches if not here you go some food inspo!