Chicken Zucchini Meatballs {New Year Reset Day 7}
Prep time
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The healthy baked chicken zucchini meatballs are full of flavor thanks to the addition of lots of fresh herbs!
Serves: 20
  • 1 tablespoon ground chia seed
  • 1½ pounds boneless, skinless, chicken thighs or 1½ pounds of ground chicken
  • 1 cup cooked quinoa
  • 1 cup shredded zucchini
  • ¼ cup fresh parsley
  • ¼ cup fresh mint
  • 2 cloves garlic, finely chopped
  • 1 teaspoon freshly grated lemon zest
  • 1 teaspoon ground cumin
  • 1¼ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  1. Pre-heat the oven to 400 degrees and line a baking sheet with parchment paper.
  2. Mix the tablespoon of ground chia seed with 3 tablespoons of water and let sit for 5 minutes while you prep the rest of the ingredients. If you don't have ground chia seeds you can use a spice grinder or a mortar and pestle to grind the seeds.
  3. Place the chicken thighs in the bowl of a food processor and pulse until the chicken is chopped and no large pieces remain. Add the chia seeds, zucchini, parsley, mint, garlic, lemon zest, cumin, salt and pepper and pulse to chop the herbs and combine the mixture well. Use a tablespoon ice cream scoop to shape the mixture into 20 1-inch meatballs and place them on the prepared tray. Bake the meatballs for 20 minutes turning the meatballs halfway through the cooking time.
Recipe by Scaling Back at