4 servings (5 meatballs + 1/4 artichoke mix)
Ingredients:
1 pound ground chicken breast
1/4 cup dried breadcrumbs
1 egg
1 tsp greek seasonings
1/2 onion, sliced
2 cans artichoke hearts, halved
1/4 cup capers
2 lemons, juice only
1/2 cup fat free chicken broth
Directions:
Preheat oven to 350F. Prepare a baking sheet by putting down foil, parchment paper or a silicon mat. Spray lightly with oil. Set aside.
Add the ground chicken, bread crumbs, egg and greek seasoning in a medium bowl, mixing until thoroughly combined.
Wet your hands and divide mixture into 20 equal meatballs (around 1 tbsp each). Wetting your hands while making the meatballs stops them from sticking.
Place meatballs on the prepared baking sheet. Bake for 10 minutes, flip and bake for another 10 minutes.
While the meatballs are baking, spray a large skillet and heat up on medium high heat. Add the sliced onion and sauté until translucent.
Add the artichokes and capers. Stir to mix. Add the cooked meatballs.
In a medium bowl combine the chicken broth and lemon juice.
Pour mixture all over the dish. Bake for 30-40 minutes.
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