Amazing Chicken Fajita Meatballs complete with bell peppers, onions and a spicy fajita seasoning. These Mexican inspired fajita meatballs are spicy, juicy, and make an extremely flavorful meal prep dinner! Low Carb, Paleo friendly and Gluten-free too.
Ingredients
1lbChicken Breast, Ground or Whole, 454g
1mediumZucchini, 176g
¾cupBell Peppers, Roughly Chopped, 108g
¼cupRed Onion, Roughly Chopped, 40g
1tspChili Powder
1tspCumin
½tspPaprika
½tspGarlic Powder
½tspCayenne Pepper
½tspCrushed Red Chili Pepper Flakes
½tspSalt
½tspBlack Pepper
⅓cupAlmond Flour, see notes for sub
Cooking spray or Olive Oil for greasing
Instructions
Preheat oven to 350°F and lightly grease a baking sheet.
Prepare Chicken and Vegetables:
If using whole chicken breast, cut into large chunks and place in a food processor.
Pulse (do not process, use the pulse option, or the chicken will form mush) about 10-15 times until it turns into a ground chicken.
Work in batches if needed.
Finely chop zucchini using food processor and squeeze out as much moisture as possible.
Place onion and bell peppers in food processor and pulse until finely chopped.
Make Meatballs:
In a large bowl combine chicken, zucchini, peppers, onion, seasonings (chili powder, cumin, paprika, garlic powder, cayenne pepper, red chili flakes, salt and pepper), and almond flour, and mix well until uniform.
Spoon out a heaping 1-2 tablespoon worth of the mix and use hands and a spoon to shape into meatballs (about 20). Transfer to baking sheet.
Bake for 23 minutes.
Garnish with cilantro and serve hot with charred tortillas, avocado, sour cream or your choice of sides.
Notes
To replace almond flour use ¼ cup breadcrumbs or 1-2 Tbsp Coconut Flour.
If making ground chicken, use the “pulse” and not the “process” option on the food processor, or it will turn the chicken into a soft mush.
Storage:
Fridge: 3-4 days in an airtight glass container. Microwave on high for 1 minute until warmed through.
Freeze raw: Place baking sheet in freezer and allow meatballs to freeze. When frozen, transfer to a freezer-safe bag and freeze. Thaw before cooking, and increase cook time by 3-4 minutes.
Freeze cooked: Cook meatballs and cool. Transfer to parchment paper lined baking sheet and freeze. When frozen, transfer to a freezer-safe bag and freeze. Thaw and reheat in microwave to serve.