Savory Chicken Meatballs With Zucchini Pasta
Kevin Alexander
Kevin Alexander Fit Men Cook
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335 Calories
25 g Carbs
28 g Protein
14 g Fat
Total Time
4 servings

The winner of the challenge is Savory Chicken Meatballs with Zucchini Pasta and Marinara Sauce, and a fully-loaded twice-baked sweet potato by Joseph, aka @cookeatlift!


  • ¾ lb ground chicken breast
  • 2 whole egg
  • ⅓ cup bread crumbs
  • 2 tbsp, leaves oregano
  • 2 tbsp garlic, minced
  • ½ whole red onion, diced
  • 2 tbsp goat cheese
  • 6 cup cherry tomatoes tomatoes, sliced
  • 3 whole zucchini, sliced
  • ½ cup marinara sauce
  • 1 salt and pepper to taste

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  1. Set oven to 375°F.
  2. In a bowl, mix ground chicken breast, eggs, panko crumbs (or Quest protein chips), half of the oregano, 1 tbsp garlic, onion, goat cheese, and sea salt & pepper.
  3. Form small meatballs, about the size of golf balls, and place on a baking sheet. With these ingredients, I was able to make 12 of equal size.
  4. Bake in the oven for about 18-20 minutes. To brown the top of the meatballs and add a small layer of crispiness, you can bake for 18 minutes and then broil for 2-3 minutes.
  5. Chop up tomatoes into small pieces and set aside.
  6. Set a nonstick skillet on medium-high heat and spray it with coconut oil spray. Add 1 tbsp garlic and the rest of the oregano, and cook for about 2 minutes, continuously stirring with a spatula.
  7. Add diced tomatoes to the skillet and stir. Then, toss in tomato sauce. Stir, then reduce to low heat and cover cook for about 8-10 minutes.
  8. Shred a zucchini using a julienne peeler or a spiralizer. Place the raw zucchini noodles into your meal-prep containers, then top with the cooked chicken meatballs and drizzle with marinara sauce.

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