Chicken Chickpea Loaf with Cheesy Brussel Sprouts

Chicken Chickpea Loaf with Cheesy Brussels Sprouts

Recipe brings meatloaf into the Zone with the twist of using chicken and chickpeas, along with other great vegetables.

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Yield4 Servings
Prep Time (mins)
  • Ingredients
  • Nutrition
  • 2 Egg whites
  • 1/2 cup Garbanzo beans - reduced sodium Bush's (chick peas)
  • 2 1/2 tsps Poultry seasoning
  • 1/4 tsp Ground black pepper
  • 1/2 tsp Sea salt - (optional)
  • 10 oz Lean ground chicken breast
  • 1/3 cup Steel-cut oats - or old fashioned rolled oats, uncooked
  • 1 cup Minced celery
  • 1 cup Minced yellow bell pepper - or red bell pepper
  • 2 tbsps Dried onion flakes
  • 1 cup Tomato puree - divided
  • 1 tbsp Prepared mustard
  • 16 oz Frozen Brussels sprouts
  • 2 lbs Summer squash - sliced and steamed
  • 2 tbsps Dr. Sears' Zone Extra Virgin Olive Oil - drizzle over veggies
  • Salt and pepper - to taste
Calories 331
Total Fat 10g
Carbohydrates 38g
Fiber 11g
Protein 32g

Instructions

  1. Preheat oven to 350°F.
  2. Mist a 9×5 loaf pan with olive oil spray.
  3. Combine eggs, garbanzo beans (chickpeas), and spices in food processor or blender. Cover and blend until smooth. Pour into 2-quart mixing bowl.
  4. Add meat, oats, celery, bell pepper, onion flakes, and 1/2 cup of the tomato puree.
  5. Mix with clean, bare hands and press into loaf pan.
  6. Mix remaining tomato sauce with prepared mustard and spread over loaf. Bake uncovered for 1 to 1 1/4 hours until meatloaf is firm to the touch and pulls away from sides of pan.
  7. Boil 1/2 cup water in 1 1/2-quart saucepan with steamer basket.
  8. Add summer squash, cover and return to boil. Simmer 10-12 minutes.
  9. Cook frozen Brussels sprouts according to package instructions. Drain all veggies.
  10. Drizzle with extra virgin olive oil, salt and pepper.
  11. Cut loaf into 8 slices and divide between 4 serving plates and serve immediately with veggies.