Lemon Chicken Florentine Meatballs with Couscous
A bright and zesty dish that's BURSTING with flavour. The chicken meatballs are soooo tender, the tomatoes are perfectly roasted, and the creamy couscous base is incredibly cozy. It's all topped off with shaved parmesan and fresh basil.
Ingredients
- 1 lb ground chicken
- 3/4 - 1 cup spinach chopped
- 1 cup zucchini grated
- 1/2 cup crackers pulsed
- Zest of 1 lemon
- 1 egg
- 1 tbsp garlic powder
- salt
- 1/2 cup sharp cheese grated (I used kerrygold dubliner)
- 2 tbsp olive oil
- 1 tbsp butter
- 1 shallot minced
- 2 cloves garlic minced
- 1.5 cups pearl couscous
- 3 cups broth
- 1.5 cups cherry tomatoes
- Basil
- parmesan
Instructions
- Preheat the oven to 400 degrees.
- Mix together all of the ingredients for the chicken meatballs: ground chicken, pulsed crackers (or breadcrumbs), chopped spinach, grated zucchini, grated cheese, salt, garlic powder, lemon zest and an egg. Mix to combine but be careful not to overmix or they’ll become tough and dense.
- Form into small (ish) meatballs - this should make about 20. Keep your hands wet with water and work quickly as you form them. Place on a baking sheet with parchment/foil or I used a nonstick baking tray. Bake for 25-30 minutes.
- Meanwhile, in a skillet over medium heat, add some olive oil and butter and sautée minced shallot and garlic for a few minutes. Add in the pearl couscous and toast for another 2 minutes until slightly golden brown.
- Add in the chicken broth and bring to a bubble. Let this simmer for about 15 minutes or until the liquid has absorbed and the pearl couscous are tender.
- During the last 15 minutes of the chicken meatballs cooking, add in some cherry tomatoes that are lightly coated in olive oil and salt directly to the pan. Let these roast and finish cooking with the meatballs.
- Time to plate everything up! The pearl couscous on the bottom, and top with the chicken florentine meatballs, roasted tomatoes, shaved parmesan and fresh basil. Enjoy!