This light meal option is packed with lean proteins, herbs and citrus for freshness.
| Kcals | Protein | Fibre | Saturated Fat | Unsaturated fat |
| 376 | 38g | 2g | 3g | 11g |
Serves 4
Prep + cook time: 40 minutes
Ingredients:
- 100g (2 cups) fresh breadcrumbs
- 3 tbsp milk
- 500g (1lb 2oz) chicken mince
- handful of mint, roughly chopped
- handful of parsley, roughly chopped
- handful basil, roughly chopped
- grated zest of 1 lemon
- 1 small red onion, finely chopped
- 2 tbsp extra virgin olive oil
- salt and freshly ground black pepper
To serve (optional):
- couscous
- tzatziki
- salad leaves
- sliced tomatoes
- lemon wedges
Method
- Add the breadcrumbs and milk to a bowl, mix, then set aside for 10 minutes.
- Add the chicken mince, mint, parsley, basil, lemon zest, and onion to the bowl, then season with salt and freshly ground black pepper. Mix well, then shape into 16 meatballs and set aside.
- Add the olive oil to a large frying pan set over a medium heat. Once hot, add the chicken meatballs in a single layer. Cook for about 10 minutes until cooked through and golden.
- Serve with couscous, tzatziki, salad, and lemon wedges, if liked, for a speedy lunch.
Keep it These will keep in the freezer for up to 3 months.
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