Tuesday, April 28, 2015

Quinoa Pasta with Veggies and Chicken Meatballs (21 Day Fix Approved)

Lately, I've had a lot of requests for 21 Day Fix approved meals. I did some research on what that even is and then ordered a set of containers so I could work on some meals for you guys!

Here is my first one and it is super delicious. 

Note: If you're out of yellow containers for the day, then just bake off a spaghetti squash in place of the quinoa pasta.

Quinoa Pasta with Veggies & Chicken Meatballs
Source: JennaBlogs.com

1 box quinoa pasta (any shape)
1 jar veggie marinara, no sugar added

2 zucchini, chopped
1 yellow squash, chopped
1 red onion, chopped
1 red bell pepper, chopped
1 orange bell pepper, chopped

2lbs of lean ground chicken
1 yellow onion, minced
2 cloves garlic, minced
1 bunch of parsley, minced
1 teaspoon onion powder
1/2 teaspoon garlic powder
2 teaspoons red pepper flakes
Salt and pepper

Sauté minced onion and garlic in EVOO until caramelized. Combine ground chicken with minced yellow onion, garlic, parsley, onion powder, garlic powder, red pepper flakes and a dash of salt and pepper. Mix well. Use a small ice cream scooper to make little meatballs. Place on a baking sheet and bake at 400 until done, about 15 minutes. Check with a meat thermometer to make sure they're properly cooked.

Up the oven temperature to 425. Lightly spray a baking sheet with non-stick spray. Spread veggies in an even layer and bake for 10-15 minutes or until golden and flavorful.

Cook quinoa pasta as directed. Heat marinara in a sauce pan.

To serve, use top a portion of pasta with a portion of veggies, add marinara and meatballs.

If following the 21 day fix use 1 yellow (pasta), 1 green (veggies), 1 red (meatballs) plus another 1/2 a green for marinara. If you're out of yellow, bake off a spaghetti squash and use 1/2 a green and forgo the yellow.

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