Ingredients:

1 lb. ground chicken breast

2 c grated zucchini (leave peel on and squeeze out some of the liquid with paper towels)

2-3 green onions, sliced

3-4 tbsp cilantro, minced

1 clove garlic

1 tsp salt

½ tsp pepper

(optional: ¾ tsp cumin)

olive oil, for cooking (or coconut oil, avocado oil, or ghee)

Directions:

1. Toss chicken with zucchini, green onion, cilantro, garlic, salt, and pepper (and cumin, if using). Mixture will be quite wet.

2. To cook on the stovetop. Heat a drizzle of olive oil in a medium pan over medium heat. Use a small scoop or a heaped tablespoon to scoop meatballs into the pan. Cook 8-10 at a time for about 5-6 minutes on the first side. Flip and cook an additional 4-5 minutes, or until golden brown and the centers are cooked through.

3. To bake. Drizzle a bit of olive or avocado oil onto a baking sheet. Scoop meatballs onto the greased pan. Drizzle a bit of additional oil over the meatballs. Bake at 400 degrees 20-25 minutes, or until cooked through. If desired, place under the broiler for an additional 2-3 minutes or until browned on top. Serve with guacamole, salsa, or your favorite dip

Bon Appetit!