Spicy Chicken Meatballs with Pineapple-Coconut Rice

Ingredients

Spicy Meatballs

• 1 lb ground chicken breast

• 1 egg

• 1/2 cup gluten free panko breadcrumbs

• 1/4 cup finely diced onion

• 1/4 cup finely diced cilantro

• 1 jalapeno, seeded and diced

• 1/2 tbsp hot sauce of choice

• 1 tbsp tamari

• 1 tsp cumin

• 1/2 tsp garlic powder

• 1/2 tsp paprika

• 1/2 tsp cayenne

• 1/2 tsp salt

• 1 tbsp avocado oil

Pineapple-Coconut Rice

• 3/4 cup white rice

• 1 14oz can unsweetened lite coconut milk

• 1 heaping cup frozen or fresh pineapple chunks

• 1 red bell pepper, diced

• 1/4 cup diced cilantro

Instructions

1. In a large bowl, combine the ground chicken, egg, breadcrumbs, onion, cilantro, jalapeño, hot sauce, soy sauce, coconut sugar, cumin, garlic powder, paprika, cayenne, salt, and black pepper. Use clean hands to mix until evenly combined, then form into 16 golf ball-sized meatballs.

2. Heat a large deep skillet over medium-high heat and add olive oil. Place the meatballs in the skillet, browning them on all sides for about 5-6 minutes total. Avoid overcrowding the skillet; work in batches if necessary. Once browned, transfer the meatballs to a plate and set aside.

3. Lower the heat to medium-low and pour in the coconut milk and pineapple. Stir in the rice until evenly distributed, then nestle the meatballs back into the skillet. Bring to a gentle simmer, cover the skillet, reduce heat to low, and cook for 20 minutes.

4. After 20 minutes, uncover the skillet and add the red bell peppers. Cover again and cook for an additional 5 minutes until the bell peppers are tender.

5. Garnish with fresh cilantro over the rice and meatballs.

Serves: 4 Time: 40 minutes Calories: 327 Protein: 34g Carbs: 36g Fat: 12g