Greek Quinoa Bowl with Chicken Meatballs

- 1 tsp Avocado oil
- 454g / 16oz Ground dark meat chicken
- 1 tsp Kosher salt
- 1 tsp Italian seasoning
- 0.5 tsp Garlic powder
- 0.5 tsp Onion powder
- 2 tbsp finely chopped Fresh parsley
- 2 tbsp Mayonnaise
- 3 cups Cooked quinoa
- 4 handfuls Baby arugula
- 1 cup chopped Tomatoes
- 1 cup chopped Cucumber
- 113g / 4oz crumbled Feta cheese
- 0.5 cup pitted Kalamata olives
- 0.5 cup Italian dressing

1. Preheat oven to 218°C (425°F). Lightly grease a baking sheet with 1 tsp Avocado oil.
2. Combine 454g / 16oz Ground dark meat chicken, 1 tsp Kosher salt, 1 tsp Italian seasoning, 0.5 tsp Garlic powder, 0.5 tsp Onion powder, 2 tbsp finely chopped Fresh parsley, and 2 tbsp Mayonnaise in a bowl. Mix thoroughly.
3. Form into 16 meatballs. Arrange on the baking sheet and bake for 15 minutes. Turn on the broiler and cook for another 2 to 5 minutes until browned.
4. Divide 555g / 3 cups Cooked quinoa between 4 bowls.
5. Top each with 40g / 4 handfuls Baby arugula, 180g / 1 cup chopped Tomatoes, 120g / 1 cup chopped Cucumber, 113g / 4oz crumbled Feta cheese, and 75g / 0.5 cup pitted Kalamata olives.
6. Add 4 meatballs to each bowl and drizzle over with 120g / 0.5 cup Italian dressing.