Chicken Meatball Mediterranean Bowl
Ingredients
- quinoa
- diced cucumber
- kalamata olives
- hummus
- kale
- 16 oz jar roasted red peppers
- juice of 1 lemon
- 1/2 cup almonds
- 3/4 cup olive oil extra virgin, 1st cold press
- salt as desired
- pepper as desired
- 3 cloves garlic
- 1 pound ground chicken organic
- 1/2 red onion or shallot finely diced
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh oregano chopped
Instructions
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Preheat oven to 400F. Make the meatballs by mixing the ground chicken, red onion, parsley, oregano, 2 cloves of garlic, a drizzle of olive oil, and salt and pepper as desired. Form into golf ball-sized meatballs and cook for about 25-30 minutes.
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Cook quinoa and dice cucumber. Place in a bowl with the olives.
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Add olive oil and a touch of lemon juice to the kale, and then massage it with your hand to soften it. Place alongside the quinoa and veggies.
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Make the roasted red pepper sauce by blending together the roasted red peppers, juice of a lemon, 1/2 cup almonds, 1/2 cup olive oil, a pinch of salt, and an optional clove of garlic.
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When done cooking, add the meatballs to the bowl and top with the sauce.
