Mediterranean Chicken Meatballs Bowl

Instructions

1. 1

   Finely chop the half onion and mince the garlic cloves. Finely chop the fresh parsley and mint.

2. 2

   In a large bowl, combine the ground chicken, chopped onion, minced garlic, chopped parsley, chopped mint, dried oregano, cumin, 1 tsp salt, and 1/4 tsp black pepper. Mix gently until just combined.

3. 3

   Form the mixture into approximately 1.5-inch meatballs (about 20-24 meatballs).

4. 4

   Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the meatballs in batches for 2-3 minutes per side until browned. Remove from skillet and set aside.

   2 min

5. 5

   Add the remaining 2 tbsp olive oil to the skillet. Add the quinoa and toast for 1 minute, stirring constantly.

   1 min

6. 6

   Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until liquid is absorbed and quinoa is cooked.

   15 min

7. 7

   While the quinoa cooks, prepare the vegetables. Dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and pit and halve the Kalamata olives.

8. 8

   In a small bowl, whisk together the tahini, lemon juice, 2 tbsp water, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and creamy. Add more water, 1 tsp at a time, if needed to reach desired consistency.

9. 9

   Return the browned meatballs to the skillet and cook over medium-low heat, covered, for 5-7 minutes, or until cooked through.

   5 min

10. 10

    To assemble the bowls, divide the cooked quinoa among four bowls. Top with the chicken meatballs, diced cucumber, cherry tomatoes, sliced red onion, and Kalamata olives. Drizzle with the tahini-lemon dressing.

Perfect With