Teriyaki Chicken Meatballs & Parsnip Rice

Ingredients

8 Ounce(s) Extra Lean Ground Chicken
1 Garlic (clove, minced, divided - omit - see notes)
1 Teaspoon(s) Ginger (fresh, minced, divided)
1 ½ Teaspoon(s) Coconut Flour
¼ Teaspoon(s) Sea Salt
2 Tablespoon(s) Cilantro (chopped)
1 Parsnip (peeled, chopped)
¼ Teaspoon(s) Avocado Oil
1 ½ Tablespoon(s) Coconut Aminos
1 Tablespoon(s) Orange Juice (freshly juiced)
½ Teaspoon(s) Arrowroot Powder
1 ½ Teaspoon(s) Water (filtered)

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How to make Teriyaki Chicken Meatballs & Parsnip Rice

• 01
  Preheat the oven to 375ºF (191ºC) and line a Baking Sheet with Parchment Paper.
• 02
  In a large Bowl, combine the ground chicken, half the garlic (if using), half the ginger, coconut flour, sea salt and cilantro. Mix well until combined. Roll into balls (roughly the size of golf balls) and place on the Baking Sheet. Cook for 22-25 minutes until cooked through.
• 03
  While the meatballs cook, add the Chopped parsnips to a Blender or Food Processor and process until it resembles rice, about 30 seconds.
• 04
  In a Skillet over medium-low heat add the avocado oil and the riced parsnip to the Skillet. Cook for about 5-7 minutes until cooked through.
• 05
  In a Small Pot over medium-low heat, add the coconut aminos, the remaining garlic (if using), remaining ginger and orange juice. Whisk the ingredients and bring to a low simmer. Whisk in the arrowroot powder and water. Cook for 2-3 minutes until thickened.
• 06
  Divide the parsnip rice between plates. Top with chicken meatballs and pour the teriyaki sauce over top. Enjoy!