Basil Chicken Meatballs with Caramelized Lemon & Grapes

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This Whole30 has been a little different because I’m doing it within the confines of the already strict Autoimmune Protocol, with only eggs reintroduced so far. I have really had to dig deep to keep things interesting, and curb my cravings… especially since I made those AIP empanadas. No shame in my game. I have totally had empanada dreams.

Tonight’s dinner was so refreshing, fun & really just so visually appealing- it cheered me up and breathed new life in to week one of my January Whole30. Best part of this meal, it’s a part of the “one skillet wonder” club! Make sure to use a stove to oven safe skillet. I use my All-Clad, but cast iron would work great too.

 

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Basil Chicken Meatballs with Caramelized Lemon & Grapes

  • Cook Time: 30
  • Total Time: 45
  • Yield: 4

Ingredients

  • 1lb ground chicken
  • 2 garlic cloves
  • 2 sprigs basil
  • 1/2 lemon
  • 1 tsp turmeric
  • 1 tsp salt
  • 1 tsp pepper
  • 1 egg
  • 2 tsp coconut flour
  • 2 cups green grapes
  • 2 tbsp olive oil

Instructions

  1. Pre- heat oven to 400F.
  2. Dice the onion, mince garlic, chop the basil & slice your lemon in to thin wedges.
  3. Do not mix your diced veggies.
  4. Heat olive oil in your skillet on medium heat, add in onion and lemon- stir occasionally until tender, aprx 8 minutes.
  5. In the meantime mix: garlic, turmeric, salt, pepper & ground chicken.
  6. Once well combined, add in an egg and the coconut flour.
  7. After well combined, shape in to 4 large meatballs.
  8. Add meatballs to the skillet, evenly spaced apart.
  9. Add grapes & place skillet in the oven.
  10. Bake for 25-30 minutes.
  11. *You can also add other veggies to the skillet to beef up the meal, asparagus, yellow squash, sweet potato etc!

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