Teriyaki Chicken Meatballs & Parsnip Rice

Servings: 4

Calories per Serving: 252

Prep Time:

Cook Time:

Total Time: 35 minutes

Ingredients

1 lb Extra Lean Ground Chicken

2 Garlic (clove, minced, divided)

2 tsps Ginger (fresh, minced, divided)

1 tbsp Coconut Flour

1/2 tsp Sea Salt

1/4 cup Cilantro (chopped)

2 Parsnip (peeled, chopped)

1/2 tsp Avocado Oil

3 tbsps Coconut Aminos

2 tbsps Orange Juice

1 tsp Arrowroot Powder

1 tbsp Water

Instructions

  1. Preheat the oven to 375oF (191oC) and line a baking sheet with parchment paper.
  2. In a large bowl add the ground chicken, half the garlic, half the ginger, coconut flour, sea salt and cilantro. Mix well until combined. Roll into balls, roughly the size of golf-balls, and place on the baking sheet. Cook for 22 to 25 minutes, until cooked through.
  3. While the meatballs cook, add the chopped parsnips to a blender or food processor and process until it resembles rice, about 30 seconds.
  4. In a skillet over medium-low heat add the avocado oil and the riced parsnip to the skillet. Cook for about 5 to 7 minutes, until cooked through.
  5. In a small pot over medium-low heat, add the coconut aminos, the remaining garlic, remaining ginger and orange juice. Whisk the ingredients and bring to a low simmer. Whisk in the arrowroot powder and water. Cook for 2 to 3 minutes, until thickened.
  6. Divide the parsnip rice between plates. Top with chicken meatballs and pour the teriyaki sauce over top. Enjoy!

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