Too hot to turn on the oven? Try a Mediterranean spin on dinner featuring pan-fried chicken meatballs paired with leafy greens, radishes, and blanched broccoli—all drizzled with a creamy yogurt sauce.
Total Time: 35m
Prep Time: 20m
Cooking Time: 15m
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1 ¹/³ lb minced chicken
1 cup breadcrumbs
¾ lb broccolini or broccoli florets
2 oz lettuce
1 bunch of radishes
7 oz yogurt
2 tbsp mayonnaise
1 clove of garlic
1 tbsp fresh
salt and pepper to taste
High heat oil
Mix the minced chicken with the egg and the breadcrumbs. Knead the mixture together until evenly combined. Roll the mixture into small balls. Heat the high heat oil in a large frypan over medium heat. Add the meatballs and cook for 3 minutes to brown. Turn the meatballs and cook for another 3 minutes. Repeat until all meatballs are nicely browned, but still juicy. Drain on kitchen paper and set aside.
Boil the broccoli or broccoli florets al dente in salted water. Rinse immediately with cold water and drain on kitchen paper.
Cut the radishes into thin slices.
For the sauce, mix the yogurt with mayonnaise, smoked paprika, the rasp and lemon juice, garlic, chives, salt and pepper.
Plate the lettuce and top with the broccoli, radishes, chicken meatballs and finish with the yogurt dressing.
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