Baked meatballs of chicken fillet with garnish with quinoa and boiled broccoli

Ingredients

For the Chicken Meatballs:

• 1 lb (450 g) ground chicken
• 1/4 cup breadcrumbs (or almond flour for low-carb)
• 1 egg
• 2 garlic cloves, minced
• 1/4 cup grated Parmesan cheese (optional)
• 2 tbsp chopped parsley or cilantro
• 1 tsp paprika
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Quinoa:

• 1 cup quinoa
• 2 cups water or chicken broth
• 1/4 tsp salt

For the Broccoli:

• 2 cups broccoli florets
• 1/2 tsp salt
• 1 tbsp olive oil or butter (optional, for serving)

Instructions

1. Prepare the Meatballs

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a large bowl, mix the ground chicken, breadcrumbs, egg, garlic, Parmesan, parsley, paprika, onion powder, salt, and pepper.
3. Form the mixture into meatballs, about 1-1.5 inches in diameter, and place them on the prepared baking sheet.
4. Bake for 20-25 minutes or until golden and cooked through (internal temperature of 165°F/74°C).

2. Cook the Quinoa

1. Rinse quinoa under cold water to remove bitterness.
2. In a medium saucepan, bring water or chicken broth to a boil. Add the quinoa and salt.
3. Reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed. Fluff with a fork before serving.

3. Boil the Broccoli

1. Bring a pot of salted water to a boil. Add the broccoli florets and cook for 3-4 minutes until tender but still bright green.
2. Drain and season with olive oil or butter if desired.

4. Assemble the Dish

1. Plate a serving of quinoa, a portion of broccoli, and a few chicken meatballs.
2. Garnish with additional parsley or a squeeze of lemon for freshness (optional).

Tips

• Add Sauce: Serve with a drizzle of teriyaki, marinara, or garlic butter sauce for extra flavor.
• Make it Keto-Friendly: Swap quinoa for cauliflower rice.
• Spice it Up: Add chili flakes to the meatball mixture for a spicy kick.

Enjoy your balanced and wholesome meal! 😊