Lemony Chicken Meatballs with Quinoa and Carrots

Be sure to use ground chicken, not ground chicken breast (also labeled 99 percent fat free) here.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook quinoa in medium saucepan over medium-high heat, stirring frequently, until very fragrant and making continuous popping sounds, 5 to 7 minutes. Stir in 1¾ cups water and ½ teaspoon salt and bring to simmer. Reduce heat to low, cover, and simmer until quinoa is tender and water is absorbed, 18 to 22 minutes, stirring once halfway through cooking. Remove pot from heat and let sit, covered, for 5 minutes, then gently fluff with fork and set aside to cool slightly. Meanwhile, whisk ½ cup hummus, lemon juice, and 4 teaspoons olive oil together in bowl. Season with salt and pepper to taste; set hummus sauce aside until ready to serve.

Step 2

Combine chicken, 1 cup cooled quinoa, lemon zest, ½ teaspoon salt, ¼ teaspoon pepper, and remaining ¼ cup hummus in large bowl. Using wet hands, gently knead until combined. Pinch off and roll mixture into 20 tightly packed 1½-inch-wide meatballs.

Step 3

Heat 3 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add meatballs and cook until well browned and cooked through, 9 to 11 minutes, turning gently as needed. Transfer meatballs to plate and tent loosely with aluminum foil to keep warm.

Step 4

Add carrots, 3 tablespoons water, and ¼ teaspoon salt to now-empty skillet. Cover and cook over medium-high heat for 2 minutes. Uncover and cook until carrots are tender and spotty brown, 3 to 4 minutes. Stir in remaining 3 cups cooled quinoa, reduce heat to medium, and cook until quinoa is warmed through, about 2 minutes. Stir in 1 tablespoon oil and season with salt and pepper to taste. Sprinkle quinoa with carrot greens, drizzle with olive oil to taste, and serve with meatballs and hummus sauce.