Chicken & Broccoli Meatballs with Paneer Yogurt Dip

These juicy, high-protein chicken and broccoli meatballs are perfect for clean eating goals. Oven-baked and served with a fresh carrot-cucumber salad and creamy paneer Greek yogurt dip, they're ideal for meal prep, weight loss, or a healthy family dinner.

Steps

1. Boil the broccoli until soft, then mash it well
2. Add egg to the mashed broccoli for binding
3. Mix in ground chicken, cumin powder, coriander powder, salt, chopped onions, parsley, and chili flakes
4. Add juice of half an orange to the mixture for freshness and moisture
5. Shape the mixture into medium-sized balls using an ice cream scoop or spoon
6. Place meatballs on a greased baking tray
7. Bake at 350°F for 30 minutes until fully cooked and slightly golden
8. For the dip, blend garlic, paneer cubes, soaked red chilies, Greek yogurt, salt, pepper powder, and cumin powder into a smooth creamy paste
9. Prepare salad with grated carrot, sliced onion, cherry tomatoes, and grated cucumber
10. Mix some of the blended dip into the salad to create a creamy dressing
11. Serve the baked chicken broccoli meatballs with the creamy salad on the side

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