Step 1

Preheat the oven to 400°F (200°C), and line two baking sheets with parchment paper.

Step 2

Make the meatballs: In a food processor, combine the chicken breast, carrot, egg, garlic, panko, onion, Parmesan, cilantro, olive oil, onion powder, salt, and black pepper. Pulse until the mixture is smooth and has a slight texture.

Step 3

Roll the mixture into 1½-inch balls using an ice cream scoop for even sizing. Arrange the meatballs evenly on one of the prepared baking sheets.

Step 4

Make the Mediterranean veggies: In a large bowl, toss together the zucchini, bell peppers, broccoli, and onion with the olive oil, lemon juice, salt, and pepper. Spread evenly on half of the second baking sheet.

Step 5

Make the teriyaki veggies: In a large bowl, toss together the broccoli, snap peas, zucchini, onion, and bell peppers with the soy sauce, sesame oil, and garlic powder. Spread evenly on the other half of the same baking sheet.

Step 6

Place both baking sheets in the oven. Bake meatballs and veggies for about 20 minutes, or until the meatballs are golden and cooked to 165°F and the veggies are tender, flipping meatballs and tossing veggies halfway.

Step 7

Assemble the Mediterranean veggies bowl: Layer the cooked quinoa, roasted Mediterranean veggies, and half of the meatballs in a meal prep container or bowl. Add a side of hummus or tzatziki, and garnish with fresh parsley or dill. Optional: Add fresh diced cucumbers and tomatoes.

Step 8

Assemble the teriyaki veggies bowl: Layer the cooked rice, roasted veggies, and remaining meatballs in a container. Drizzle with teriyaki sauce, and garnish with sesame seeds and scallions.