These flavorful baked chicken meatballs are paired with nutritious quinoa and a rich marinara sauce for a complete and satisfying meal. Perfect for meal prep and packed with protein and nutrients.

Baked Chicken Meatballs with Quinoa

Time: 40 minutes
Servings: 4

Ingredients:

500g ground chicken

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1 egg, beaten

2 cloves garlic, minced

2 tablespoons fresh parsley, chopped

Salt and pepper to taste

1 cup quinoa, rinsed

2 cups water

1 cup marinara sauce

Instructions:

1. Preheat the oven to 200°C (400°F). 
2. In a large bowl, mix ground chicken, breadcrumbs, Parmesan cheese, egg, garlic, parsley, salt, and pepper. 
3. Form into small meatballs.
4. Place meatballs on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until cooked through.
5. Meanwhile, bring water to a boil in a medium saucepan. 
6. Add quinoa, reduce heat to low, and simmer for 15 minutes until water is absorbed.
7. Heat marinara sauce in a small saucepan over low heat.
8. Allow meatballs and quinoa to cool to room temperature. 
9. Divide into meal prep containers, topping each with a spoonful of marinara sauce. 
10. Store in the fridge for up to 5 days. 
11. To freeze, place meatballs and quinoa in freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.