Lemon Chicken and Cottage Cheese Meatballs with Red Lentil Ragout and Roasted Zucchini

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it.

2. 2

   In a large bowl, mix the ground chicken, cottage cheese, egg, ground oats, 2 minced garlic cloves, 1 teaspoon lemon zest, 1 tablespoon lemon juice, half of the parsley, 1/2 teaspoon dried oregano, 1/2 teaspoon sweet paprika, 1 teaspoon salt, and 1/4 teaspoon black pepper until well combined.

3. 3

   With lightly damp hands, shape the mixture into 16 evenly sized meatballs and place them on one half of the tray.

4. 4

   On the other half of the tray, toss the zucchini with 1 tablespoon olive oil, cumin, the remaining sweet paprika, 1/2 teaspoon salt, and a little black pepper. Spread in a single layer.

5. 5

   Roast the meatballs and zucchini for 18 to 22 minutes at 220 °C / 425 °F, turning the zucchini halfway through, until the meatballs are cooked through and the zucchini is browned at the edges.

6. 6

   Meanwhile, heat the remaining tablespoon of olive oil in a medium skillet over medium heat. Sauté the onion for 4 to 5 minutes until softened. Add the remaining garlic clove, the rest of the oregano, and cook 30 seconds more.

7. 7

   Stir in the red lentils, crushed tomato, and water or broth. Add 3/4 teaspoon salt and the remaining black pepper. Bring to a boil, reduce the heat, and cook for 12 to 15 minutes, stirring occasionally, until the lentils are tender and the ragout thickens.

8. 8

   Turn off the heat and stir the remaining lemon zest, the remaining tablespoon of lemon juice, and the rest of the parsley into the ragout. Adjust salt if needed.

9. 9

   In a small bowl, mix the Greek yogurt with the chopped fresh mint.

10. 10

    Serve a bed of red lentil ragout on each plate, top with 4 meatballs, and add roasted zucchini on the side. Finish with a spoonful of mint yogurt over each serving or alongside.