Candida Diet Friendly Garlic-Herb Chicken Meatballs over Zucchini Noodles
Tender, herb-packed chicken meatballs over a tangle of garlicky zucchini noodles — this is the kind of dinner that feels indulgent without a single ingredient that would set your gut back. Eating to keep candida in check often means giving up the comfort of a hearty, satisfying bowl, but this recipe proves that doesn't have to be the case. Ground chicken is bound with almond flour and egg instead of breadcrumbs, keeping things grain-free and clean from the very first step. Fresh parsley, basil, and oregano do the heavy lifting on flavor, while four cloves of minced garlic bring that deeply savory note garlic lovers live for. A splash of apple cider vinegar in the zucchini noodle base adds a subtle brightness and supports the overall approach without any sugar or starchy thickeners in sight. The meatballs get seared for a golden crust, then finished in the oven to a safe 165°F, so you're never guessing on doneness. It serves four and comes together in one skillet plus a sheet pan, which means less cleanup and more time actually enjoying your meal.
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Learn more →Ingredients
4 servings
For the meatballs
- 1 ½ lb ground chicken
- ¼ cup almond flour
- 1 large egg
- 4 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh basil, finely chopped
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil, divided
For the zucchini noodles
- 4 medium zucchini (about 2 lb total), spiralized into noodles
- 2 cloves garlic, thinly sliced
- 1 tbsp apple cider vinegar
- ¼ cup chicken broth
- salt and pepper, to taste
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the ground chicken, almond flour, egg, minced garlic, parsley, basil, oregano, salt, and black pepper. Mix with your hands until just combined — do not overwork the mixture or the meatballs will be dense.
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