Beef & Zucchini Skillet with Sweet Potato Mash

CHICKEN MEATBALLS AND TUSCAN BEANS

SERVINGS: 2 PREP TIME: 10 MINUTES COOKING TIME: 20 MINUTESINGREDIENTS16 oz [454.4 g] Ground Chicken1 tsp [1.8 g] Red Pepper Flakes1 clove [3 g] Garlic (Minced)1 tbsp [5 g] Parmesan Cheese (Shredded)1 tsp [1.8 g] Italian Seasoning0.5 tbsp [7 g] Olive Oil3 clove[9 g] Garlic (Minced)2 cup [298 g] Cherry Tomatoes0.5 cup [88.5 g] Great Northern Beans (cooked/canned) (Drained and rinsed)1 tsp [1.8 g] Red Pepper Flakes0.25 cup [59.25 g] Water 2 cup[40 g] Arugula (Rocket)DIRECTIONSPreheat the oven to 350 degrees F (174 degrees C).In a bowl, mix the ground chicken, half of the red pepper flakes, the first portion of minced garlic, and Parmesan cheese. Form the mixture into small balls (about 10).Place the meatballs on a baking sheet and cook for about 15 minutes, or until the internal temperature reaches 165 degrees F (74 degrees C).While the meatballs are cooking, heat olive oil in a pan over medium heat and add the remaining minced garlic. Cook for about 2 minutes.Add the cherry tomatoes and cook for about 3 minutes.Add the drained beans, water, and remaining red pepper flakes to the pan.Bring to a boil, then cover and turn the heat down to low. Let simmer for 7-10 minutes.Serve with arugula (rocket).NUTRITION INFO Calories : 438.25 Fat : 20.79 g Carbs : 17.88 g Protein : 46.91 g Fiber : 5.4 g Sugar : 4.38 g