1 pound ground chicken breast
1/2 medium bell pepper, red
1 medium carrot
1 cup zucchini
3 tablespoon pesto
1/2 teaspoon salt
1 tablespoon olive oil

Preheat the oven to 375 degrees. Start by preparing the vegetable mixture: Gently pat the zucchini dry with a paper towel or clean dish towel (no need to squeeze all the liquid out of it, just pat off some of the extra moisture). Add to a large bowl with the finely minced carrot and bell pepper. Add in the pesto and salt and stir to combine. Fold in the ground chicken breast using your hands or a large fork, and toss together the chicken and vegetable mixture until it’s well-combined. Try not to over-work the mixture. Line a baking sheet with foil or a slipat and drizzle with oil. Using a 1″ scoop or a Tablespoon, make small (1-1 1/2″) meatballs and place them on the baking sheet. (you can also just use your hands to roll them out) Bake at 375 degrees for 10 minutes. For a bit of browning, broil the meatballs an additional 1-3 minutes. If browning isn’t important, continue baking meatballs another 2-3 minutes, or till cooked through. Serve with your favorite sauce, pasta, or on a sandwich. Enjoy!