Maple Mustard Chicken Meatballs
Roasted chicken and quinoa meatballs are served alongside a maple–mustard glaze for dipping or drizzling. Scallion farro, sage-roasted sweet potatoes, and garlicky green beans round out the plate.
Nutritional facts
Protein
33g
Carbs
60g
Calories
500kcal
Fat
17g
Ingredients
Green Beans, Sweet Potatoes, Ground Chicken, Apple Cider, Orange Juice, Quinoa, Farro, Extra Virgin Olive Oil, Egg White, Whole Grain Mustard, Onion, Carrots, Garlic, Thyme, Black Pepper, Italian Parsley, Maple Syrup, Green Onion, Sage, Kosher Salt, Vegetable Base
Contains eggs, wheat, soybeans, celery, mustard.
Reviews
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About Anthony Nichols
Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, New York, as a kid. But he now serves as the Culinary Director for Junzi Kitchen and Nice Day Chinese, in addition to his private chef business, consulting projects, and teaching. He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notably Ben Pollinger at Oceana. His Michelin star experience led him to be recruited as a corporate executive chef for the CEOs of some of the largest companies in the world, including Sony, RBS, and The New York Times. After years of restaurant experience, Nichols shifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, and Just Salad. He is influenced by his Puerto Rican heritage and French training, as well as his varied interests including American history, art, design, film, and music.
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