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ashleypoptodorova
Chicken Meatball Noodle Bowl
1.5 lb parsnips peeled and trimmed
5 tbsp coconut oil
12 oz. ground chicken
2 tbsp flaxseed meal
2 tbsp snipped fresh cilantro
1 tbsp grated fresh ginger
1/2 tsp himalayan salt
1 medium chili pepper seeded & finely chopped (optional)
1/3 cup apple cider vinegar
2 droppers of liquid stevia
1 tbsp lime juice
4 cups shredded romaine lettuce
Sliced green onions *optional
Lime wedges *optional
Directions:
Using a veggie spiralizer or mandoline cut parsnips into long thin noodles. In a large skillet heat 2 tbsp of coconut oil over medium heat. Add parsnip noodles and cook covered 5-7 minutes until tender stirring occasionally. Remove from skillet.
Meanwhile in a bowl combine next 5 ingredients through salt. Shape into 16 meatballs. Coat hands with oil to make easier.
In a skillet heat 1 tbsp of coconut oil over medium heat. Add meatballs and cook approx. 10 min or until cooked completely through. Remove from skillet and keep warm.
Add remaining 2 tbsp oil to skillet and if desired chili pepper *optional
Stir in ACV, stevia and lime juice and heat through.
Divide noodles, lettuce and carrots among bowls. Top with meatballs and drizzle with vinegar mixture. If desired, top with green onions and cilantro.
**if you use chili pepper be sure to wear gloves and NOT to touch your eyes. They have oils that can irritate skin and eyes.
Enjoy!! 🙂