Chicken Meatballs in Turmeric Broth
98% fat-free uncooked ground chicken breast
¼ cup(s), chopped, finely chopped
2 clove(s), finely chopped
Fat-free reduced sodium chicken broth
4 cup(s), baby
Canned cannellini beans
15 oz, rinsed and drained
Fresh lemon juice
1 Tbsp, plus lemon wedges (optional) for serving
- Preheat the oven to 425°F. Line a medium sheet pan with foil and coat with cooking spray.
- 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.
- 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).
- Serving size: 3 meatballs and ½ cup broth