YOUR SOLIN GENERATED RECIPE
Crispy Chicken Meatballs with Spinach Quinoa Salad
Enjoy a hearty lunch featuring crispy chicken meatballs paired with a refreshing spinach quinoa salad. The savory, herb-infused meatballs are lightly browned for crunch and served alongside a vibrant salad tossed with tender quinoa, fresh spinach, cherry tomatoes, crisp cucumber, and a tangy feta finish. A perfect balance of flavors and textures, this meal is both satisfying and aligned with your nutritional goals.
INGREDIENTS
150g Lean Ground Chicken
1 Large Egg
1 tbsp Rolled Oats
0.5 tsp Garlic Powder
0.5 tsp Onion Powder
Salt & Pepper to taste
0.75 cup Cooked Quinoa
1 cup Fresh Spinach
0.5 cup Cherry Tomatoes
0.25 cup Cucumber
1 tsp Extra Virgin Olive Oil
1 oz Feta Cheese
PREPARATION
Preheat your oven to 400°F.
In a bowl, combine the lean ground chicken, egg, rolled oats, garlic powder, onion powder, salt, and pepper. Mix gently until just combined, being careful not to overwork the meat.
Form the mixture into small, bite-sized meatballs, about the size of a walnut.
Place the meatballs on a baking sheet lined with parchment paper and bake for 15-18 minutes until golden and cooked through.
While the meatballs are baking, prepare the salad. In a large bowl, combine the cooked quinoa, fresh spinach, halved cherry tomatoes, and cucumber slices.
Drizzle the salad with extra virgin olive oil and gently toss to coat.
Once baked, remove the meatballs from the oven and allow them to rest for a few minutes before serving.
Top the salad with crumbled feta cheese and arrange the crispy chicken meatballs on top or on the side.
Serve warm and enjoy your balanced and flavorful lunch.