Hybrid Athlete Food Blog

Mediterranean Chicken Meatballs

Posted by Lacey Byrd on


Mediterranean Chicken Meatballs 

Ready in 25 minutes

Serves 4 people

Per serving: 

Calories: 398

Protein: 31

Carbohydrates: 30

Fat: 18

Ingredients

  • 2 egg whites
  • 1/4 cup whole wheat panko bread crumbs
  • 1/4 cup fat-free feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh rosemary, chopped
  • 1 pound ground chicken
  • 1 tablespoon olive oil
  • 3 cloves garlic, roughly chopped
  • 1/2 teaspoon kosher salt
  • 1 cup grape or cherry tomatoes
  • 1 (15 ounce) can chickpeas, rinsed and drained

Preparation

  1. Preheat the oven to 400 degrees. Spray a baking sheet with nonstick spray and set aside.
  2. In a large bowl combine the egg white, panko, feta, parsley, rosemary, and ground chicken. Mix well and set aside.
  3. In a second bowl, combine the olive oil, garlic, salt, tomatoes, and chicken peas. Toss well and spread in an even layer on the baking sheet. Roll the chicken mixture into 2 inch balls and place on top of the chickpeas and tomato. Bake for 15 to 20 minutes or until meatballs are firm and cooked through. If desired, serve with brown rice or quinoa. Serve and enjoy!

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Mediterranean Chicken Meatballs

Posted by Lacey Byrd on


Mediterranean Chicken Meatballs 

Ready in 25 minutes

Serves 4 people

Per serving: 

Calories: 398

Protein: 31

Carbohydrates: 30

Fat: 18

Ingredients

  • 2 egg whites
  • 1/4 cup whole wheat panko bread crumbs
  • 1/4 cup fat-free feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh rosemary, chopped
  • 1 pound ground chicken
  • 1 tablespoon olive oil
  • 3 cloves garlic, roughly chopped
  • 1/2 teaspoon kosher salt
  • 1 cup grape or cherry tomatoes
  • 1 (15 ounce) can chickpeas, rinsed and drained

Preparation

  1. Preheat the oven to 400 degrees. Spray a baking sheet with nonstick spray and set aside.
  2. In a large bowl combine the egg white, panko, feta, parsley, rosemary, and ground chicken. Mix well and set aside.
  3. In a second bowl, combine the olive oil, garlic, salt, tomatoes, and chicken peas. Toss well and spread in an even layer on the baking sheet. Roll the chicken mixture into 2 inch balls and place on top of the chickpeas and tomato. Bake for 15 to 20 minutes or until meatballs are firm and cooked through. If desired, serve with brown rice or quinoa. Serve and enjoy!

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Oyster Mushroom Shnitzel

Posted by Lacey Byrd on

Oyster Mushroom Shnitzel 

Ready in 20 minutes

Serves 1  person

Per Serving: 

Calories: 327

Protein: 18

Carbohydrates: 36

Fat : 13


Ingredients

  • 100 g Oyster Mushrooms
  • 1 Medium Egg
  • 50 g coconut Flour
  • ½ tsp Black Pepper
  • ½ tsp Cayenne
  • ½ tsp Red Chili Flakes
  • ½ tsp Garlic Powder
  • Salt
  • ½ Lemon Juice (freshly squeezed)
  • Parsley(optional)
  • Avocado Oil

Preparation

  1. Mix together flour, salt, black pepper, garlic powder, red chili flakes, and cayenne.
  2. Dip the mushrooms into the whisked egg. Then dip into the flour mixture for covering. Shake the oyster mushrooms to remove excess flour.
  3. Fry in hot oil until mushrooms turn golden brown. After removing the mushrooms from the pan, remove excess oil using a paper towel or waxed paper.
  4. Serve with lemon and optionally finely chopped parsley.

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Oyster Mushroom Shnitzel

Posted by Lacey Byrd on

Oyster Mushroom Shnitzel 

Ready in 20 minutes

Serves 1  person

Per Serving: 

Calories: 327

Protein: 18

Carbohydrates: 36

Fat : 13


Ingredients

  • 100 g Oyster Mushrooms
  • 1 Medium Egg
  • 50 g coconut Flour
  • ½ tsp Black Pepper
  • ½ tsp Cayenne
  • ½ tsp Red Chili Flakes
  • ½ tsp Garlic Powder
  • Salt
  • ½ Lemon Juice (freshly squeezed)
  • Parsley(optional)
  • Avocado Oil

Preparation

  1. Mix together flour, salt, black pepper, garlic powder, red chili flakes, and cayenne.
  2. Dip the mushrooms into the whisked egg. Then dip into the flour mixture for covering. Shake the oyster mushrooms to remove excess flour.
  3. Fry in hot oil until mushrooms turn golden brown. After removing the mushrooms from the pan, remove excess oil using a paper towel or waxed paper.
  4. Serve with lemon and optionally finely chopped parsley.

Read more