THE BEST TERIYAKI CHICKEN MEATBALL MEAL PREP RECIPE (PALEO, WHOLE30, AIP)

the best teriyaki chicken meatball meal prep recipe (paleo, whole30, aip)

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THE BEST TERIYAKI CHICKEN MEATBALL MEAL PREP RECIPE (PALEO, WHOLE30, AIP)

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F A T I M A

Tatyana, I know this channel is filled with fancy recipes but, can you make a cake with a cow face? I'm sorry if it's too much XD!

Kk s

One of our family fav's! Thank you Tatyana!!

A part of this article taken from:

INGREDIENTS

For the meatballs

1 lb ground chicken

1 tsp garlic powder

1 tsp ground ginger

1/2 tsp sea salt

1/4 tsp black pepper (omit for AIP)

2 tsp coconut flour

1 tbsp coconut oil

2 tbsp green onion, chopped

For the vegetables 

1 tbsp coconut oil

2 1/2 cup cauliflower rice (pre-riced or using a food processor)

2 cups broccoli florets

1/2 tsp sea salt, divided

2 tsp coconut aminos

For the sauce

1/2 cup coconut aminos

2 tsp honey (omit for Whole30)

2 tbsp fresh orange juice

1 tsp arrowroot starch

1/2 tsp sea salt

1/4 tsp ginger powder

1/2 tsp garlic powder

1/4 tsp black pepper

INSTRUCTIONS

For the meatballs 

STEP1

Preheat the oven to 375 F and line a baking sheet with parchment paper.

STEP2

Combine all of the meatball ingredients in a large mixing bowl (reserving the green onion), and mix well. Roll the mixture into meatballs (you should have about 15-18) and place on the baking sheet.

STEP3

Bake in the oven for 20-25 minutes or until the internal temperature of the meatballs reaches 165 F.

STEP4

Once cooked, remove the meatballs from the oven and allow to cool slightly.

STEP5

Toss the meatballs in the teriyaki sauce (see below) until evenly coated (reserving about 2 tbsp for the vegetables and serving on the side).

For the vegetables 

STEP1

Melt 1 tbsp coconut oil in a large, deep frying pan on medium heat. Saute the cauliflower rice with salt and coconut amino for 8-10 minutes or until cooked through and lightly crisped. Set aside.

STEP2

Using the same pan, bring about 1/4 inch of water to a simmer in the pan. Lightly salt the water and add the broccoli to the pan and cover with a lid to steam the broccoli for 8-10 minutes or until the broccoli is tender. Remove any excess water and set the broccoli aside.

For the sauce

Combine all of the ingredients (reserving the arrowroot) in a small saucepan and set on the stove on medium heat. Whisk in the arrowroot simmer on low for 3-4 minutes until the sauce thickens. Set the sauce aside.

To assemble the meal prep bowls

Use 3-4 glass containers to layer in the cauliflower rice, broccoli, and about 4-6 meatballs per container. Top the vegetables with the remainder of the sauce, or serve the sauce on the side, and add the chopped green onion on top of the meatballs. Store in the fridge for about 3 days and enjoy for lunch or dinner!

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THE BEST TERIYAKI CHICKEN MEATBALL MEAL PREP RECIPE (PALEO, WHOLE30, AIP)