Chicken Meatballs with Herby Quinoa and Peaches

Name: Chicken Meatballs with Herby Quinoa and Peaches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 500 grams Chicken Breast; 1 Onion; 2 cloves Garlic; 1 bunch Parsley; 1 teaspoon Nettle salt; ½ teaspoon Black Pepper; 1 teaspoon Red paprika; ½ teaspoon Curcuma; ½ teaspoon Cayenne Pepper; 1 teaspoon Mustard; 1 tablespoon Honey; 1 tablespoon Teriyaki Sauce; 2 tablespoons Olive Oil; 200 grams Quinoa; 1 teaspoon Salt; 1 Peach

45 min·70 Views

Flora Petrova

352 Recipes

A delightful and wholesome meal featuring savory chicken meatballs, fluffy herby quinoa, and sweet, fresh peach slices. This dish combines a variety of textures and flavors for a balanced and satisfying experience.

Allergens

Lactose-Free

1,713kcal

4 Portions · 1,464 g

Protein

147 g

Carbohydrates

155 g

Fat

50 g

Fiber

23 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

4

g

Chicken Breast500 grams
Onion1
Garlic2 cloves
Parsley1 bunch
Nettle salt1 teaspoon
Black Pepper½ teaspoon
Red paprika1 teaspoon
Curcuma½ teaspoon
Cayenne Pepper½ teaspoon
Mustard1 teaspoon
Honey1 tablespoon
Teriyaki Sauce1 tablespoon
Olive Oil2 tablespoons
Quinoa200 grams
Salt1 teaspoon
Peach1

Meatball Preparation

1
Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
2
Finely chop the onion and garlic cloves. Roughly chop the parsley.
3
In a blender, combine the chicken breasts, chopped onion, garlic cloves, and parsley. Add the nettle salt, black pepper (for meatballs), red pepper powder, curcuma, cayenne pepper, mustard, honey, teriyaki sauce, and 1 tablespoon of olive oil.
4
Blend the mixture until well combined and smooth enough to form meatballs. Don't overmix.
5
Form the chicken mixture into bite-sized meatballs and place them on the prepared baking tray.

Cooking the Meatballs

6
Bake the meatballs in the preheated oven for 25 minutes, or until they are golden brown and cooked through.
25 min

Cooking the Quinoa

7
In a pot, bring about 500ml of water to a boil. Add the quinoa, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.
8
Cook the quinoa on high temperature until it starts boiling, then reduce the heat to low, cover the pot, and simmer for about 15 minutes, or until all the water is absorbed.
15 min
9
Once the quinoa is ready, remove the pot from the stove but keep the lid on. Let it rest for 10 minutes.
10 min
10
After resting, add the remaining 1 tablespoon of olive oil to the quinoa and fluff it gently with a fork.

Preparing the Peach

11
Wash the peach thoroughly and cut it into thin slices. You can leave the skin on for extra color and nutrients.

Assembly and Serving

12
To plate, use a small bowl to form the quinoa into a neat circle in the center of each plate.
13
Arrange the baked chicken meatballs and fresh peach slices decoratively on top of the quinoa.
14
Serve immediately and enjoy your vibrant and flavorful meal!

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