Einkorn Bowl with Herb Chicken Meatballs, Roasted Zucchini, and Romesco Sauce

Ingredients

• •1 cup einkorn berries or einkorn grain
• •1 lb ground chicken
• •1/3 cup panko breadcrumbs
• •2 cloves garlic, minced
• •2 tablespoons fresh parsley, chopped
• •1 tablespoon fresh dill, chopped
• •1 egg
• •3 medium zucchini, cut into 1-inch pieces
• •3 tablespoons olive oil
• •1 cup roasted red peppers
• •1/4 cup almonds
• •2 tablespoons red wine vinegar
• •1 teaspoon salt and pepper

Directions

1. 1Cook einkorn grain according to package directions, about 25-30 minutes; drain and set aside.
2. 2Mix ground chicken, breadcrumbs, minced garlic, parsley, dill, egg, salt, and pepper; form into 16-20 meatballs.
3. 3Heat 2 tablespoons olive oil in a large skillet over medium-high heat; cook meatballs until browned and cooked through, about 10-12 minutes, then set aside.
4. 4In the same skillet, add remaining olive oil and roasted zucchini pieces; cook until golden and tender, about 8-10 minutes.
5. 5Blend roasted red peppers, almonds, red wine vinegar, 2 tablespoons water, and a pinch of salt until smooth to make romesco sauce.
6. 6Divide cooked einkorn among bowls, top with roasted zucchini, meatballs, and drizzle generously with romesco sauce; serve warm.

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