Chicken Meatball Noodle Bowl
41g CARB
Serves 4
Total 30 min.
- 4 oz. dried thin rice noodles or angel hair pasta
- 12 oz. ground chicken breast
- 2 Tbsp. flaxseed meal
- 2 Tbsp. snipped fresh cilantro
- 1 Tbsp. chia seed powder
- 1 Tbsp. grated fresh ginger or 1 tsp. ground ginger
- ½ tsp. salt
- 3 Tbsp. canola oil
- 1 medium red Fresno chile pepper, seeded and finely chopped (tip) (optional)
- ⅓ cup rice vinegar
- 2 Tbsp. honey
- 1 Tbsp. lime juice
- 4 cups shredded romaine lettuce
- 1 cup finely shredded carrot
- Lime wedges (optional)
1. Prepare noodles according to package directions; drain.
2. Meanwhile, in a bowl combine next six ingredients (through salt). Shape mixture into 16 meatballs (coat hands with nonstick cooking spray if necessary). In a 10-inch skillet heat 1 Tbsp. of the oil over medium. Add meatballs; cook about 10 minutes or until done (165°F), turning to brown evenly. Remove meatballs from skillet. Remove skillet from heat.
3. Add the remaining 2 Tbsp. oil and, if desired, the chopped chile pepper to the warm skillet. Stir in vinegar, honey, and lime juice.
4. Divide noodles, lettuce, and carrot among shallow bowls. Top with meatballs; drizzle with vinegar mixture. If desired, top with additional cilantro and sliced chile pepper and serve with lime wedges.
Tip If you don’t have chia seed powder but you have chia seeds, use a spice grinder. Grind 1½ tsp. chia seeds to yield 1 Tbsp. chia powder.
PER SERVING (1 bowl each) cal 382, fat 14 g (1 g sat. fat), chol 70 mg, sodium 450 mg, carb 41 g (5 g fiber, 11 g sugars), pro 27 g
