Sheet Pan Greek Chicken Meatballs + Veggies
Equipment
- XL rimmed sheet pan
Ingredients
Sheet Pan:
- 1/2 medium red onion, cut into large chunks
- 1 large bell pepper, cut into large chunks
- 1 large head broccoli, cut into small florets
- 2 tbs olive oil
- salt and pepper to taste
Meatballs:
- 1/2 medium red onion, cut into large chunks
- 3 cloves garlic
- 1/4 cup parsley
- 1/3 cup Green olives
- 1½ lbs boneless + skinless chicken breasts (3 breasts)
- 3/4 cup breadcrumbs
- 1 egg
- 1 tbs olive oil
- 1/2 cup crumbled feta cheese
- salt and pepper to taste
- Serve with: Lazy Tzatziki
Instructions
- Preheat oven to 400℉. Line an XL rimmed sheet pan with parchment paper.
Veggies:
- Toss the cut up 1/2 red onion, bell pepper and broccoli florets with 2 tbs olive oil, salt and pepper to taste. Spread out evenly and bake for 15 minutes.
Meatballs:
- Slice your chicken breasts into large chunks - about 2 inches.
- Add the onion chunks, garlic, parsley and olives to your food processor and pulse just until broken down (2-3 spins). Add in the chicken pieces, breadcrumbs, egg, olive oil, feta cheese, salt and pepper and pulse until its JUST incorporated. DO NOT OVERMIX. I used an ice cream scooper to keep a uniform shape of meatballs. Meatball portion should be about 2 tablespoons. Nestle them on your pan with the veggies and bake for about 17-19 minutes.
Notes
Use almond flour instead of breadcrumbs to make this meal Gluten Free!
Nutrition
Calories: 351kcal | Carbohydrates: 21g | Protein: 32g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 111mg | Sodium: 537mg | Potassium: 892mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1854IU | Vitamin C: 132mg | Calcium: 160mg | Iron: 2mg