Description
A wholesome, flavor-packed bowl featuring juicy chicken meatballs, fluffy quinoa, fresh vegetables, and a creamy yogurt sauce inspired by Mediterranean cuisine.
Ingredients
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1 lb (450 g) ground chicken
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1/2 cup (30 g) breadcrumbs
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1 large egg
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3 cloves garlic, minced
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1/4 cup (15 g) fresh parsley, chopped
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1 teaspoon dried oregano
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1 teaspoon ground cumin
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1/2 teaspoon paprika
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3/4 teaspoon salt
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1/2 teaspoon black pepper
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1 tablespoon olive oil
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1 cup (185 g) quinoa
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2 cups (480 ml) water or low-sodium vegetable broth
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1 cup (150 g) cherry tomatoes, halved
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1 medium cucumber, diced
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1/4 cup (40 g) red onion, sliced
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1/4 cup (35 g) crumbled feta-style cheese
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1 cup (240 g) plain Greek-style yogurt
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1 tablespoon lemon juice
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1 small clove garlic, grated
Instructions
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Rinse quinoa and cook with water or broth for 15 minutes; fluff and set aside.
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Mix ground chicken, breadcrumbs, egg, garlic, herbs, spices, salt, and pepper.
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Shape into meatballs and cook in olive oil for 10–12 minutes until done.
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Whisk yogurt, lemon juice, garlic, olive oil, and salt to make the sauce.
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Assemble bowls with quinoa, meatballs, vegetables, cheese, and sauce.
Notes
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Store components separately for best meal-prep results.
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Adjust herbs and spices to suit your taste.
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Serve warm or at room temperature for convenience.
- Prep Time: 20 minutes
- Cook Time: 25 minutes