Description
1 lb ground chicken
½ cup goat cheese, crumbled
¼ cup dried cranberries, chopped
1 egg
2 tbsp breadcrumbs (optional for extra binding)
1 tbsp fresh parsley, chopped
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
For the Lemon Garlic Chickpeas:
1 can (15 oz) chickpeas, drained and rinsed
1 tbsp olive oil
2 cloves garlic, minced
Zest and juice of 1 lemon
¼ tsp smoked paprika
Salt and black pepper to taste
Directions:
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, combine ground chicken, goat cheese, cranberries, egg, breadcrumbs, parsley, garlic powder, salt, and black pepper. Mix until well combined.
Form the mixture into small meatballs (about 1 to 1½ inches in diameter) and place them on the prepared baking sheet.
Bake for 20-25 minutes or until the meatballs are cooked through and golden brown.
While the meatballs are baking, heat olive oil in a skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant.
Add the chickpeas, lemon zest, lemon juice, smoked paprika, salt, and black pepper to the skillet. Stir to combine and cook for 5-7 minutes, until the
chickpeas are heated through and slightly crispy.
Serve the cranberry and goat cheese chicken meatballs alongside the lemon garlic chickpeas. Enjoy!
Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes Kcal: 310 per serving Servings: 4 servings
