4 servings (5 meatballs + 1/4 veggies)
Ingredients:
1 pound ground chicken breast
1/4 cup dried breadcrumbs
1 large egg
1 tsp garlic powder
1 tsp onion powder
1 cup uncooked broccoli, chopped
1 cup uncooked bell pepper
1 cup uncooked sugar snap peas
1 cup uncooked carrots, sliced
1/3 cup soy sauce
6 tbsp sugar free sweet chili sauce
1 tsp sriracha hot sauce
1 tsp minced garlic
1 tsp cornstarch
Directions:
Preheat oven to 425F. Prepare a large baking sheet by lining it with foil and spraying lightly with oil. Set aside.
Combine the ground chicken with the breadcrumbs, egg, garlic and onion powder.
Shape into 20, ~1 tbsp each, meatballs and place on the prepared pan. Fill in the spaces with the broccoli, snap peas, peppers and carrots. Set aside.
Make the sauce by whisking together the soy sauce, sweet chili sauce, sriracha, garlic and cornstarch.
Drizzle the sauce over the meatballs and veggies and gently toss to combine. Bake for 20 minutes or until cooked through.
Suggested Serving: Serve over veggie noodles, spaghetti squash or cauliflower rice with some sliced green onions and a sprinkle of toasted sesame seeds.
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