Zucchini Chicken Bites (Print Version)

# Ingredients:

→ Meatballs

01 - 1 medium zucchini, shredded
02 - 1 lb ground chicken
03 - 1/2 cup feta, crumbled
04 - 1/2 cup panko crumbs
05 - 1/3 cup chopped yellow onion
06 - 2 tablespoons minced dill
07 - 3/4 teaspoon garlic powder
08 - 1 teaspoon zest from a lemon
09 - 2 tablespoons finely chopped jalapeño
10 - 3/4 teaspoon coarse salt
11 - 1/2 teaspoon black pepper
12 - Cooking oil (olive) for frying

→ Cucumber-Avocado Salad

13 - 1 English cucumber, chopped
14 - 1 ripe avocado, diced into chunks
15 - 2 tablespoons fresh dill, mint, or basil
16 - Kosher salt and pepper to taste
17 - 1-2 tablespoons fresh-squeezed lemon juice
18 - 2 tablespoons olive oil

→ For Serving

19 - Warm white rice
20 - Tzatziki sauce for dipping

# Instructions:

01 - Combine chicken, onion, zucchini, crumbs, feta, jalapeño, seasoning, lemon zest, and dill. Roll into 24 small balls.
02 - Warm a skillet with olive oil on medium heat. Fry meatballs a few at a time. Turn them to brown all around, about 6-8 minutes.
03 - Toss together the cucumber chunks, avocado, herbs, lemon juice, oil, salt, and pepper in a mixing bowl.
04 - Layer rice on plates, top with meatballs, and add the salad on the side. Optionally drizzle olive oil or garnish with dill.

# Notes:

01 - You can bake these at 425°F for 10-15 min.
02 - Works in an air fryer at 400°F for 12-14 min.
03 - Store in the fridge up to 24 hours before cooking.
04 - Freeze for 3 months and reheat when ready.

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