Ingredients
g
1 lb ground chicken
e
1 egg
p
½ cup panko breadcrumbs
e
1 tsp each: salt, paprika, thyme, parsley, oregano, garlic powder, onion powder
b
½ tsp black pepper, chili flakes
o
1 tbsp olive oil
S
Sauce:
s
½ cup soy sauce
h
¼ cup honey
C
Cauliflower:
c
1 bag cauliflower florets
o
2 tbsp olive oil
e
1 tsp each: salt, paprika, oregano, cumin
b
½ tsp black pepper
Directions
1
Preheat the oven to 400ºF and line two baking sheets with parchment paper.
2
If you’re making baked potatoes on the side, poke holes in them and get those going first. I pop mine in the air fryer at 400ºF for 30–40 minutes, but you can also use the oven (or the microwave if you want the fastest option).
3
Spread the cauliflower florets on a baking sheet, drizzle with olive oil, and season with the spices. Toss to coat and bake for about 30 minutes.
4
In a large bowl, mix the ground chicken with olive oil, egg, breadcrumbs, and spices. Roll into evenly sized meatballs (a cookie scoop works great) and place them on the second baking sheet. Bake for 25 minutes.
5
While the meatballs cook, make the sauce: whisk together soy sauce and honey in a small pan over medium heat until it starts bubbling. Remove from heat and let it thicken slightly.
6
When the meatballs are done, pour the sauce over them and toss to coat.
7
Everything should finish around the same time, then you can plate and enjoy!
