Easy Weeknight Dinner

Easy weeknight meal i threw together. Chicken meatballs, brocollini, roasted potatos, parmesean roasted chickpeas, and a creamy herb sauce.

By Michael Coffin

Ingredients

• 1 can chickpeas
• 1 cup zero fat greek yogurt
• 1 egg
• 1 Jalepeno
• 1 lb ground chicken
• 1 lb of brocollini
• 1 russet potato
• 1/2 cup Grated parmesean
• 1/4 cup bread crumbs
• 1/4 cup lemon juice
• 1/8 an onion
• Black pepper
• Cumin
• Fresh cilantro
• Garlic powder
• Olive oil
• Onion powder
• Onion powder
• Oregano
• Paprika
• Salt

Instructions

1. Cube russet potato and toss with 1 tbsp olive oil and salt, pepper, garlic, onion, and paprika powder. Spread on a lightly oiled sheet pan
2. Drain, rinse, and dry 1 can of chickpeas. Toss with 1 tbsp of oil, 1/4 cup of parmesan, 1/2 tsp salt, black pepper, garlic, onion, paprika, and italian seasoning
3. Add ground chicken, 1 egg, 1 tbsp oil, 1/4 breadcrumbs, 2 tbsp lemon juice, 3/4 tsp salt, black pepper, garlic, onion, Italian seasoning, some grated onion for moisture roughly 1/8 an onion, 1/4 cup of parm.
4. Form into balls and place on oiled sheet pan.
5. Bake potatos for 15 minutes at 400F
6. Airfry or bake chickpeas for 20 minutes at 400F
7. Bake chicken meatballs at 400F for 10-15 minutes or until 155F internal and then turn on to broil for like 3-5 minutes.
8. In a pan put on medium heat add brocollini and like 1/8 cup of boiling water and cover to steam for like 3-5 minutes. Remove lid and toss in pan. drain leftover water and add 1-2 tbsp olive oil and salt, pepper, and seasonings and cook for another 3-5 minutes.
9. Add to a blender 1 cup yogurt, 1/4 cup lemon juice, 1-3 tsp salt, 2 cups cilantro, 2 tbsp oregano, some cumin, black pepper, 1 deseeded jalepeno, 2 cloves garlic, 1/4 cup onion. Blend until smooth.
10. Plate with potatos, chickpeas, meatballs, brocollini, and top with herb sauce.