Chicken Meatballs in Turmeric Broth
0
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Ground chicken breast is so lean that it tends to be a little dry, but pairing these meatballs with a light, lemony broth keeps them moist. The addition of baby kale and white beans brings extra nutrients, fiber, and protein to this cozy dish. To make rolling and shaping meatballs faster and easier, coat a mini cookie scoop with cooking spray and use it to portion out the meat mixture.
Ingredients
Cooking spray
4 spray(s)
Uncooked ground chicken breast
1 pound(s)
Red onion
¼ cup(s), chopped
Garlic clove
2 clove(s)
Ground cumin
¾ tsp
Smoked paprika
¾ tsp
Kosher salt
½ tsp
Fat-free reduced sodium chicken broth
2 cup(s)
Ground turmeric
1 tsp
Kale
4 cup(s)
Canned cannellini beans
15 oz
Fresh lemon juice
1 Tbsp
Instructions
1
Preheat the oven to 425°F. Line a medium sheet pan with foil and coat with cooking spray.
2
In a medium bowl, combine the chicken, onion, garlic, cumin, paprika, and salt. Form the meat into 12 balls and arrange on the prepared pan. Roast, turning once, until the meatballs are light golden and cooked through, 15 to 17 minutes.
3
Meanwhile, in a medium pot, combine the broth and turmeric and bring to a boil over medium-high heat. Add the kale and cook, stirring, until wilted, about 1 minute. Stir in the beans and cook until heated through. Stir the lemon juice into the broth and kale. Divide among 4 bowls. Add 3 meatballs to each bowl. Serve with lemon wedges (if using).
4
Serving size: 3 meatballs and ½ cup broth
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.