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.

Cook quinoa and dice cucumber. Place in a bowl with the olives.

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.

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.

When done cooking, add the meatballs to the bowl and top with the sauce.