Healthy Chicken Meatballs & Zucchini

• 1 pound Ground Chicken Breast
• 3/4 cups Breadcrumbs, Unseasoned
• 1 Tablespoon Italian Parsley
• 1/2 cups Parmesan Cheese, Grated
• 1 teaspoon Kosher Salt
• 1/2 teaspoons Ground Black Pepper
• 1/4 teaspoons Garlic Powder
• 1 whole Egg
• 1 teaspoon Water
• 1 Tablespoon Olive Oil
• 1/2 Red Onion, Thinly Sliced
• 3 whole Zucchini, Sliced Into 1/4-inch Slices
• 1 teaspoon Kosher Salt, Plus More To Taste
• 1/4 teaspoons Ground Black Pepper, Plus More To Taste
• 1/4 teaspoons Garlic Powder

1. For the chicken meatballs: Preheat oven to 425 degrees F.
2. Place ground chicken, breadcrumbs, parsley, Parmesan, salt, pepper, garlic powder, egg, and warm water in a large mixing bowl.
3. Combine to mix well.
4. Using your hands, form mixture into 2-inch meatballs.
5. You can wet your hands with water to ease the process.
6. Depending on the size of the meatballs you prefer, shape them into 8 or 12 meatballs.
7. Place the meatballs in a baking casserole with sides.
8. Place in the oven and bake for 2025 minutes, or until meatballs are golden-brown and the internal temperature is 165 degrees F.
9. For the sauteed zucchini: Heat olive oil over medium-high heat in a large skillet.
10. Add red onion and cook for 3 minutes, until starting to sweat.
11. Add zucchini, salt, pepper, and garlic powder and stir to combine.
12. Cover and cook for 68 minutes, or until zucchini is tender, but not falling apart.

chicken, breadcrumbs, italian parsley, parmesan cheese, kosher salt, ground black pepper, garlic, egg, water, olive oil, red onion, zucchini, kosher salt, ground black pepper, garlic

Taken from tastykitchen.com/recipes/main-courses/healthy-chicken-meatballs-zucchini/ (may not work)