Barley with Chicken Meatball & Hummus Protein Meal

1.In a mixing bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, parsley, minced garlic, dried oregano, dried basil, salt, black pepper, and beaten egg. Mix well until all the ingredients are evenly combined.

2.Shape the chicken mixture into small meatballs, about 1 inch in diameter.

3.Heat olive oil in a large skillet over medium heat. Add the chicken meatballs and cook until browned and cooked through, about 8-10 minutes. Remove from the skillet and set aside.

4.In a separate pot, heat olive oil over medium heat. Add the chopped onion and minced garlic. Cook until the onion is soft and translucent, about 5 minutes.

5.Add the barley and cook for 2 minutes, stirring frequently.

6.Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover, and simmer for about 30-40 minutes or until the barley is tender and the liquid is absorbed.

7.While the barley is cooking, prepare the spinach puree. In a blender or food processor, blend the chopped spinach with a little water until smooth.

8.Once the barley is cooked, stir in the spinach puree, salt, and black pepper. Cook for an additional 2 minutes, stirring well to combine.

9.In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic. Cook until the onion is soft and translucent, about 5 minutes.

10.Add the black beans, kidney beans, chickpeas, diced tomatoes, cumin, paprika, chili powder, salt, and black pepper. Stir well to combine.

11.Bring the mixture to a simmer and cook for about 15-20 minutes, stirring occasionally.

12.In a bowl, combine the halved cherry tomatoes, diced cucumber, chopped bell pepper, thinly sliced red onion, Kalamata olives, crumbled feta cheese, olive oil, lemon juice, dried oregano, salt, and black pepper. Toss well to combine.

13.In another bowl, combine the Greek yogurt, lemon juice, garam masala, turmeric powder, cayenne pepper, salt, and black pepper. Mix well.

14.Add the paneer cubes to the marinade and toss to coat well. Allow the paneer to marinate for at least 30 minutes.

15.Heat olive oil in a skillet over medium heat. Add the marinated paneer cubes and cook until golden brown on all sides, about 5-7 minutes. Remove from the skillet and set aside.

16.In a blender or food processor, combine the drained and rinsed chickpeas, tahini, minced garlic, lemon juice, olive oil, cumin, paprika, salt, and black pepper. Blend until smooth and creamy.

17.To serve, divide the cooked barley with spinach puree into bowls. Top with the chicken meatballs, mix bean stew, Greek salad, marinated paneer, and drizzle with the creamy classic hummus.

18.Garnish with green gram sprouts.