Instructions

• Preheat the oven to 400°F. Spray a rimmed baking sheet with nonstick spray and set aside.
• In a large bowl, combine 2 egg whites, 1/4 cup whole wheat panko bread crumbs, 1/4 cup fat-free feta cheese (crumbled), 1/4 cup fresh parsley (chopped), 2 tablespoons fresh rosemary (chopped), and 1 pound ground chicken. Mix until evenly combined.
• In a second bowl, combine 1 tablespoon olive oil, 3 cloves garlic (roughly chopped), 1/2 teaspoon kosher salt, 1 cup grape tomatoes (or cherry tomatoes), and 15 ounces chickpeas (canned, drained and rinsed). Toss to coat the tomatoes and chickpeas with the oil and garlic.
• Spread the tomato and chickpea mixture in an even layer on the prepared baking sheet.
• Shape the chicken mixture into 2-inch meatballs and place them on top of the tomatoes and chickpeas, spacing them evenly.
• Bake for 15 to 20 minutes, or until the meatballs are firm and cooked through.
• Remove from the oven and serve. Enjoy!