Greek Quinoa Bowls with Chicken Meatballs
These healthy and tasty Greek quinoa bowls with chicken meatballs, herby cucumber salad, and tzatziki pack 40 grams of protein per serving!
Ingredients
Chicken Zucchini Meatballs
- 1 lb ground chicken (ground turkey works too; I use 93% lean)
- 1 1/2 cups shredded zucchini (about 1 small zucchini)
- 1 large egg
- 1/3 cup breadcrumbs
- 1 tbsp olive oil
- 1/4 tsp salt
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 cup fresh mint, finely chopped
- 1/4 cup fresh dill, finely chopped
Quinoa
- 1 cup quinoa
- 2 cups chicken broth (low-sodium if watching salt)
Cucumber Tomato Salad
- 1 large cucumber, chopped
- 1 cup tomatoes, chopped
- 1/2 cup kalamata olives, sliced
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh mint, chopped
- 1/2 cup feta cheese, crumbled
- 1 tbsp olive oil
- 1 tbsp lemon juice
Tzatziki
- 1 cup full-fat Greek yogurt
- 1/2 large cucumber, shredded or finely chopped
- 1/4 cup fresh dill, chopped
- 1 tbsp lemon juice
- 1/4 tsp salt
Instructions
Chicken Zucchini Meatballs
- Preheat oven to 400F and line a large baking sheet with foil.
- Grate zucchini onto a cheese cloth or thin cloth. Squeeze to remove excess liquid.
- In a large bowl, add zucchini and all other meatball ingredients above and mix well to combine.
- Shape into 1" balls and space evenly on baking sheet.
- Bake for about 25 minutes or until the chicken is fully cooked and the juices run clear when cut.
Quinoa
- Meanwhile, cook quinoa in chicken broth using preferred method (stovetop or rice cooker).
Cucumber Tomato Salad
- In a medium bowl, add all salad ingredients and mix well to combine.
Tzatziki
- In a small bowl, add all tzatziki ingredients and mix to combine.
Assembly
- Once the quinoa and meatballs are fully cooked, assemble the bowls. Add quinoa, meatballs, cucumber salad, and top with tzatziki sauce. You can top the bowls with more fresh herbs and feta if desired.