Ingredients
Prep
- 1 lb ground chicken
- 1/4 C frozen chopped onion
- 1 egg
- 1 1/2 T fresh lemon juice
- salt and pepper to taste
- 1/4 t cayenne pepper optional
- 1 T chopped cilantro
- 5 t minced garlic divided
- 1 bunch asparagus
- 1 T extra-virgin olive oil
- 2 t Montreal Steak Seasoning
On Cooking Day
- 1 pkg brown rice steamers
Instructions
To Assemble
- Add the first 7 ingredients and half of the minced garlic to a large bowl. Stir to combine.
- Form the chicken mixture into meatballs (tip: using a small scoop will help with consistent sizing) and store in a large container with a lid. Be sure to separate any layers with parchment paper.
- Trim the woody ends off of the asparagus, and add to a zipper bag. Add the next 2 ingredients and remaining garlic to the zipper bag. Zip and toss to coat.
To Cook
- Place meatballs on a parchment-lined baking sheet, and spread asparagus on to a second baking sheet. Bake both sheets at 400 for 15-20 minutes or until meatballs are cooked through and asparagus has reached desired level of doneness.
- Prepare brown rice per package instructions and serve.
Ingredients
Prep
On Cooking Day
|
Instructions
To Assemble
To Cook
|