Anyways, these delicious chicken quinoa meatballs are so simple and full of fresh, wholesome ingredients! You will not feel one bit of guilt in eating these!
And these are perfect for my new Tone It Up lifestyle. In the past week, I've jumped on the TIU bandwagon for the 3rd annual Bikini Series, and it has been an incredible ride so far.
Tone It Up was started by two amazing trainers and nutritionists, Karena and Katrina. These girls are best friends, and seriously, take one look at them and you'd be inspired to listen to every word they had to say to help you work on your bikini body!! Their program is all about eating lean, clean and green and being strong, fit women. They have some great workout DVDs and post tons of workouts and YouTube videos on their blog. There is also a TIU nutrition plan (in regular, vegetarian, gluten-free, and pescatarian), that I haven't yet purchased (it is a lifetime membership for $150), but I am considering it, because from everything I have heard, it is totally worth it. For now, I am sticking with my Chris Powell Bode transformation plan, which is similar in that it focuses on eating 5 small meals during the day that are full of lean protein and lots of veggies, with a limited intake of complex carbs.
My favorite part of TIU though is that Karena and Katrina (the other K&K) created a community for women to support each other as they work toward living a healthy and fit life. And this community is awe inspiring! I've already become friends with so many incredible women, who are so supportive of each other. And some of my friends have joined me in the Bikini Series too! It is so fun to check-in with each other and help each other stay on track. It has been a fun journey so far and I can't wait to rock my bikini body this summer! You can follow along on my Instagram account or join the Bikini Series yourself!! And continue to check back for recipes as I work on eating clean.
Chicken Quinoa Meatballs1 lb. boneless, skinless chicken breast - (or 1 lb. lean ground chicken)
3/4 cup cooked quinoa
3/4 cup grated carrot
2 tablespoons fresh parsley, minced
1 small yellow onion, minced
1/4 cup Italian breadcrumbs (or panko + 1 teaspoon dried oregano)
2 tablespoons skim milk
1 egg, lightly beaten
1 teaspoon freshly ground black pepper
1/2 teaspoon sea salt
I recommend grinding the chicken breast yourself. I did this in a food processor. The texture is better and frankly, sometimes ground meat scares me.
Preheat the oven to 400°F. Place a wire rack in the bottom of a jelly roll (rimmed) baking sheet). Spray the rack with cooking spray.
Mix together all of the ingredients so that they are well combined and so that quinoa and carrots are evenly distributed throughout.
Roll the mixture into balls (you can decide how big to make them, but the cooking time listed is for balls about 1-1/2 inches in diameter). Place the balls onto the wire rack.
Bake for 25-30 minutes (or until juice runs clear).
Makes 16-20 meatballs (depending on size).