These healthy chicken meatballs make a great weeknight meal. They are baked, gluten-free (no breadcrumbs), clean eating, and paleo!
To make the meatballs, preheat your oven to 425 degrees F and grease the bottom of a baking dish with olive oil, then set aside.
In a large mixing bowl, combine the ground chicken, almond meal, chopped Italian parsley, grated parmesan, sea salt, pepper, garlic powder, and egg and mix very well.
Place the meatballs into the baking dish, separating them a little bit so they can evenly bake.
To make the zucchini, heat the olive oil over medium-high heat in a large skillet.
Something to consider if you don't like your sautéed zucchini super mushy and more like zucchini stew than zucchini slices: Don't cook the zucchini all the way through. You should be taking the zucchini off the heat once they are about one minute past being tender. You'll want to cook at a higher heat to get them cooked quicker so as not to get all mushy. Plus, slice all the zucchini as evenly as possible so they all cook evenly.