Greek Quinoa Bowl with Chicken Meatballs

Greek Quinoa Bowl with Chicken Meatballs

Blood Sugar: 5Servings: 4Preparation Time: 30minMeal Category: Lunch
Micronutrients:CalciumVitamin AMagnesium

Macronutrients per 100g

Energy
164kcal
Sugar
2g
Fat
10g
Fiber
1g
Sat fat
3g
Protein
10g
Carbs
9g
Sodium
344mg

Ingredients

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

Preparation

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.

Micronutrients % of RDI

Iron
1% of RDI
Magnesium
32% of RDI
Vitamin C
3% of RDI
Omega 3
26% of RDI
Vitamin A
34% of RDI
Calcium
54% of RDI
Folate
23% of RDI

Good to know

You can use grilled chicken or salmon, or more veggies and feta for a vegetarian option.

How to Prepare

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.

Good to Know

You can use grilled chicken or salmon, or more veggies and feta for a vegetarian option.

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