Italian Chicken Meatball Skillet​

4 servings – 25 minutes

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What doesn’t like meatballs? Try our Italian Chicken Meatball Skillet!

Ingredients

1 lb Extra Lean Ground Chicken

1/2 cup Parsley (fresh, miced and

chopped)

1/2 White Onion (small, finely diced)

3 Garlic (cloves, minced)

1 tbsp Italian Seasoning

1/2 tsp Sea Salt

2 tsps Extra Virgin Olive Oil

1 cup Portobello Mushrooms (halved)

1 Yellow Summer Squash (thickly

sliced, halved)

2 Zucchini (thickly sliced, halved)

1 cup Red Onion (cut into thick squares)

Directions

1) Mix the ground chicken, fresh parsley, white onion, fresh garlic, Italian

seasoning and salt together in a bowl. Form the meat mixture into balls

approximately two inches in diameter.

2) Heat the oil in a large skillet over medium heat. Cook the meatballs for about 10 minutes flipping half-way through.

3) Add the mushroom, squash, zucchini and red onion to pan and saute for another 7-10 minutes until meatballs have cooked to an internal temperature of 165 degrees.

4) Plate and enjoy!

Notes

Switch Up the Dried Fruit: Refrigerate in an airtight container for up to three days.

Leftovers: Add lemon or lime juice.

Serving Size: Chopped mint or cilantro.

Want to See a Live Demo of This Recipe?

Check our segment on Fox 25 Tasty Tuesdays.