Directions

1. Set oven to 375°F.
2. In a bowl, mix ground chicken breast, eggs, panko crumbs (or Quest protein chips), half of the oregano, 1 tbsp garlic, onion, goat cheese, and sea salt & pepper.
3. Form small meatballs, about the size of golf balls, and place them on a baking sheet. With these ingredients, I was able to make 12 of equal size.
4. Bake in the oven for about 18-20 minutes. To brown the top of the meatballs and add a small crispy layer, you can bake for 18 minutes and then broil for 2-3 minutes.
5. Chop up tomatoes into small pieces and set aside.
6. Set a nonstick skillet on medium-high heat and spray it with coconut oil spray. Add 1 tbsp garlic and the rest of the oregano, and cook for about 2 minutes, continuously stirring with a spatula.
7. Add diced tomatoes to the skillet and stir. Then, toss in tomato sauce. Stir, then reduce to low heat, and cover cook for about 8-10 minutes.
8. Shred zucchini using a julienne peeler or a spiralizer. Place the raw zucchini noodles into your meal-prep containers, then top with the cooked chicken meatballs and drizzle with marinara sauce.