Teriyaki Chicken Meatballs & Parsnip Rice

Name: Teriyaki Chicken Meatballs & Parsnip Rice
Cook time: 35 min
Total time: 35 min
Cuisine: Asian, Japanese
Ingredients: 1 lb extra lean ground chicken; 2 garlic cloves (minced, divided); 2 tsp ginger (minced, divided); 1 tbsp coconut flour; 1/2 tsp Sea salt; 1/4 cup cilantro (chopped); 2 parsnips (peeled, chopped); 1/2 tsp Avocado oil; 3 tbsp coconut aminos; 2 tbsp orange juice; 1 tsp Arrowroot Powder; 1 tbsp water

6 steps

Cook:35min

Additional Toppings: Top with sesame seeds or additional cilantro. No Arrowroot Powder: Use tapioca flour or cornstarch to thicken. No Coconut Aminos: Use tamari or soy sauce instead. Leftovers: Refrigerate the sauce and chicken meatballs separately in an airtight container for up to three days. Serving Size: One serving is equal to about 4 chicken meatballs and 1/2 cup of parsnip rice.

Updated at: Thu, 17 Aug 2023 02:35:54 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories171.8 kcal (9%)

Total Fat2 g (3%)

Carbs13.8 g (5%)

Sugars6.3 g (7%)

Protein27.2 g (54%)

Sodium630.8 mg (32%)

Fiber2.5 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 lbextra lean ground chicken

2garlic cloves

minced, divided

2 tspginger

minced, divided

1 Tbspcoconut flour

½ tspsea salt

¼ cupcilantro

3 Tbspcoconut aminos

2 Tbsporange juice

1 tsparrowroot powder

1 Tbspwater

Instructions

Step 1

Preheat the oven to 375ºF (191ºC) and line a baking sheet with parchment

Step 2

In a large bowl add the ground chicken, half the garlic, half the ginger, coconut flour, sea salt and cilantro. Mix well until combined. Roll into balls, roughly the size of golf-balls, and place on the baking sheet. Cook for 22 to 25 minutes, until cooked through.

Step 3

While the meatballs cook, add the chopped parsnips to a blender or food processor and process until it resembles rice, about 30 seconds.

Step 4

In a skillet over medium-low heat add the avocado oil and the riced parsnip to the skillet. Cook for about 5 to 7 minutes, until cooked through.

Step 5

In a small pot over medium-low heat, add the coconut aminos, the remaining garlic, remaining ginger and orange juice. Whisk the ingredients and bring to a low simmer. Whisk in the arrowroot powder and water. Cook for 2 to 3 minutes, until thickened.

Step 6

Divide the parsnip rice between plates. Top with chicken meatballs and pour the teriyaki sauce over top. Enjoy!