Lunch and Dinner

Chicken meatballs – oven baked

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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.

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Ingredients : makes 3 servings (6 meatballs)

  • 300 g of chicken filet
  • 30 g of oats
  • 1 egg white
  • Leak
  • Onion
  • 1/2 bell pepper
  • Salt, pepper, garlic to taste

Directions:

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.

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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.

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Place the veggies on a parchment paper and leave them in the oven for about 15-20 minutes – stir them once in a while.

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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!

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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!

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A.

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