Pesto Chicken Veggie Meatballs

Ingredients

    1 pound – chicken breast

    1/2 medium – bell pepper, red

    1 medium – carrot

    1 cup, chopped – Zucchini

    3 tablespoon – Pesto

    1/2 teaspoon – salt

    1 tablespoon – olive oil

Directions

    Preheat the oven to 375 degrees.

    Start by preparing the vegetable mixture:

    Gently pat the zucchini dry with a paper towel or clean dish towel (no need to squeeze all the liquid out of it, just pat off some of the extra moisture). Add to a large bowl with the finely minced carrot and bell pepper. Add in the pesto and salt and stir to combine.

    Fold in the ground chicken breast using your hands or a large fork, and toss together the chicken and vegetable mixture until it's well-combined. Try not to over-work the mixture.

    Line a baking sheet with foil or a slipat and drizzle with oil.

    Using a 1" scoop or a Tablespoon, make small (1-1 1/2") meatballs and place them on the baking sheet. (you can also just use your hands to roll them out)

    Bake at 375 degrees for 10 minutes. For a bit of browning, broil the meatballs an additional 1-3 minutes. If browning isn't important, continue baking meatballs another 2-3 minutes, or till cooked through.

    Serve with your favorite sauce, pasta, or on a sandwich. Enjoy!
source:http://www.superhealthykids.com