In a medium mixing bowl use your hands to mix together the ground chicken and spices. Rinse your hands with water and roll the meat into balls.
In a large cast iron skillet, add the avocado oil, and melt the butter over medium heat.
Once hot, add the meatballs and cook for 3-4 minutes each side until beautifully browned on the outside and white on the inside. (Roughly 10-12 minutes.)
Remove from heat and let sit for 5 minutes.
Romesco Sauce
While the meatballs cook, throw all the ingredients for the romesco sauce into a high powered blender or food processor. Blend until smooth.
Zoodles
Before serving spiralize the zucchini noodles. You can eat these raw but you don't like the crunch you can sautee them.
Putting it together.
I tossed the zucchini noodles and half a batch of the romesco sauce in the large cast-iron skillet to thoroughly mix together the dish. But you can also serve deconstructed.
Notes
Calorie information is for 1/4th of this dish.
Container Counts
Full recipe: 2 greens, 4 red, 6 tsp.Per serving: 1/2 green, 1 red, 1 1/2 tsp.To get a full green, simply double the zucchini or add another 1/2 cup of vegetables to the mix.