Greek Chicken Bowl

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Greek Chicken Bowl

Yield 4

ingredients

• 3/4 pound baby potatoes, kept whole if less than 1.5" diameter, or cut into 1.5" pieces.
• avocado oil spray
• 1 pound ground chicken breast
• 4 cloves garlic, grated
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh chives
• 1/4 teaspoon salt
• 1/4 cup fresh lemon juice
• 2 teaspoons olive oil
• 3/4 pound cherry tomatoes, halved
• 2 Persian cucumbers, sliced thin
• 1 small red onion, sliced thin
• 1 cup edamame
• 12 kalamata or Castelvetrano olives
• 1/2 cup Lemon Vinaigrette (link)

Instructions

1. Preheat the oven to 400 F.
2. In a large heavy pan toss potatoes with avocado oil spray and a sprinkle of salt. Roast for 30 minutes.
3. Meanwhile, in a large bowl combine chicken, garlic, herbs, lemon juice, and salt. Mix thoroughly. Roll into 1" balls and place onto a sheet of parchment, spray with avocado oil. Either place the parchment on a baking sheet and bake the meatballs alongside the potatoes for approximately 15 minutes (flipping once), or until they have an internal temperature of 165 F. Or, place the meatballs and parchment in an air fryer at 375 F for 12 minutes.
4. Allow the potatoes and meatballs to cool while chopping the vegetables.
5. Place all of the ingredients in a large bowl and toss with dressing. Add feta cheese if desired.

Nutrition Facts

Calories

608

Fat

30 g

Sat. Fat

7 g

Carbs

30 g

Fiber

5 g

Net carbs

25 g

Sugar

8 g

Sodium

660 mg

Protein

35 g

Cholesterol

121 mg