NUTRITION

SERVINGS

INGREDIENTS

8 piece Amylu Chicken Meatballs

1 cup Cooked quinoa

0.75 cup Non-fat Greek yogurt

2 tbsp Grated parmesan cheese

2 tbsp Hemp hearts

1 tbsp Extra virgin olive oil

2 cup Baby arugula

0.5 cup Cherry tomatoes

1 tbsp Lemon juice

1 tsp Lemon zest

0.25 cup Fresh basil leaves

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  In a small mixing bowl, whisk together the Greek yogurt, lemon juice, lemon zest, minced garlic, and 1 tablespoon of the grated parmesan until the sauce is smooth and creamy.

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 3

  Add the chicken meatballs to the skillet and sear for 5 to 6 minutes, turning occasionally, until they are golden brown and heated through.

• 4

  In a separate bowl, toss the cooked quinoa with the hemp hearts and a pinch of sea salt and black pepper to combine.

• 5

  Place the baby arugula in the base of a large serving bowl and layer the warm quinoa mixture on top.

• 6

  Arrange the seared meatballs and halved cherry tomatoes over the quinoa.

• 7

  Drizzle the prepared lemon-parmesan yogurt sauce over the bowl and garnish with fresh basil leaves and the remaining tablespoon of parmesan cheese.