Healthy Chicken Meatballs & Zucchini

For the chicken meatballs:
Preheat oven to 425ºF.

Place ground chicken, breadcrumbs, parsley, Parmesan, salt, pepper, garlic powder, egg, and warm water in a large mixing bowl. Combine to mix well.

Using your hands, form mixture into 2-inch meatballs. You can wet your hands with water to ease the process. Depending on the size of the meatballs you prefer, shape them into 8 or 12 meatballs.

Place the meatballs in a baking casserole with sides. Place in the oven and bake for 20–25 minutes, or until meatballs are golden-brown and the internal temperature is 165ºF.

For the sautéed zucchini:
Heat olive oil over medium-high heat in a large skillet. Add red onion and cook for 3 minutes, until starting to sweat. Add zucchini, salt, pepper, and garlic powder and stir to combine. Cover and cook for 6–8 minutes, or until zucchini is tender, but not falling apart.