Wednesday, 15 January 2014

Chicken Parmesan Meatball Sub

Today we have a hearty and guilt-free recipe for you all! This Chicken Parmesan Meatball Sub is full of lean protein, veggies, and good carbs. Perfectly balanced and perfectly delicious! 

In a bowl, mix together half a pound of extra lean ground chicken, a quarter cup of shredded parmesan cheese, a quarter cup of cooked quinoa, one cup of chopped baby spinach, two tablespoons of diced white onion, one minced garlic clove, one teaspoon of dried parsley and sea salt & freshly ground pepper to taste. 

Form meat mixture into six balls and cook in a heated skillet drizzled with half a teaspoon of extra virgin olive oil on medium heat. Cook the meatballs, covered, for approximately 15-20 minutes until they are fully cooked thru, and rotating the meatballs every few minutes. 

Once the meatballs are finished cooking, remove from skillet. Take 2 whole wheat buns and slice in half. Top each bun with one slice of mozzarella cheese, three meatballs and one eight cup (each) of Fresh Tomato Basil Sauce

Close the bun and dig in!

Chicken Parmesan Meatball Sub
Makes 2 servings


1/2 pound Extra lean ground chicken
1/4 cup Parmesan cheese, shredded
1/4 cup cooked quinoa
1 cup Baby spinach, chopped
2 tbsp White onion, diced
1 Garlic clove, minced
1 tsp Dried parsley
Sea salt & freshly ground pepper to taste
1/2 tsp Extra virgin olive oil
2 Whole wheat buns
2 Slices of mozzarella cheese 

  1. In a bowl, mix together ground chicken, parmesan cheese, cooked quinoa, baby spinach, white onion, garlic, parsley, sea salt and freshly ground pepper.
  2. Form into 6 balls and cook in a heated skillet drizzled with olive oil on medium heat. 
  3. Cook covered for 15-20 minutes until meatballs are fully cooked, rotating meatballs every few minutes. 
  4. Remove meatballs from skillet and top each whole wheat bun with one slice of mozzarella cheese, 3 meatballs and 1/8 cup of fresh tomato basil sauce. Close bun and serve. 
Makes 2 servings. Each serving is approximately 445 calories.