Lemon Parsley Chicken Meatballs

In a bowl, gently mix the ground chicken with the egg, lemon zest, one tablespoon of lemon juice, chopped parsley, pressed garlic and Greek yogurt. Season with salt and pepper then mix until you get a homogeneous preparation.

Form walnut-sized meatballs with slightly moistened hands. Place them on a baking sheet and let rest 10 minutes in the refrigerator for better cooking stability.

In a non-stick pan, heat a drizzle of olive oil over medium heat. Arrange the meatballs spacing them well and cook for 8 to 10 minutes, turning regularly for even browning.

Meanwhile, rinse the quinoa with cold water. Bring it to a boil with water or broth, cover and cook over low heat for 15 minutes until the liquid is completely absorbed.

In a bowl, mix the Greek yogurt with chopped mint, olive oil and a few drops of lemon juice. Season with salt and pepper to your taste.

Place a portion of quinoa at the bottom of the plates, add the golden chicken meatballs and lightly coat with yogurt-mint sauce. Sprinkle with lemon zest for a final touch full of freshness.