Zucchini Chicken Feta (Print Version)
# Ingredients:
→ Meatballs
01 -
1 medium zucchini, shredded
02 -
1/2 teaspoon ground black pepper
03 -
1 teaspoon zest from a lemon
04 -
1 lb ground chicken
05 -
2 tablespoons chopped fresh jalapeño
06 -
3/4 teaspoon garlic powder
07 -
1/3 cup finely diced yellow onion
08 -
1/2 cup crumbled feta cheese
09 -
Extra-virgin olive oil for frying
10 -
2 tablespoons finely chopped fresh dill
11 -
3/4 teaspoon kosher salt
12 -
1/2 cup panko breadcrumbs
→ Cucumber Avocado Salad
13 -
Kosher salt and black pepper to taste
14 -
2 tablespoons fresh olive oil
15 -
1 large ripe avocado, cut into pieces
16 -
2 tablespoons chopped fresh mint, dill, or basil
17 -
1-2 tablespoons squeezed lemon juice
18 -
1 English cucumber, diced into chunks
→ To Serve
19 -
Tzatziki sauce
20 -
Cooked rice (white)
# Instructions:
01 -
Stir together chicken, zucchini, feta, breadcrumbs, onion, herbs, and spices. Roll the mixture into 24 small balls.
02 -
Warm some olive oil in a pan on medium heat. Fry the meatballs in small batches, turning as you go, for about 6-8 minutes till golden all over.
03 -
Throw cucumber, avocado, lemon juice, herbs, oil, and a pinch of salt and pepper into a bowl. Toss lightly to coat.
04 -
Place the meatballs atop a bed of rice alongside the cucumber-avocado combo and a dollop of tzatziki. Garnish with dill if you'd like, and drizzle on a little olive oil.
# Notes:
01 -
Bake at 425°F for around 10-15 minutes
02 -
Can air fry for 12-14 minutes at 400°F
03 -
Prep ahead and store in the fridge for up to 24 hours before cooking
04 -
Lasts up to 3 months in the freezer