Greek Chicken Meatball Bowls

1. Preheat the oven to 425°F.

2. Combine the panko breadcrumbs with the milk in a small bowl and let soak for at least 10 minutes.

3. In a large bowl, mix the ground chicken, onion, garlic, egg, lemon zest, dried oregano, cumin, coriander, pepper, and salt. Add the soaked breadcrumbs and mix until combined.

4. Line a baking sheet with parchment paper. Roll the mixture into 1-inch balls and place them on the baking sheet. Spray with avocado oil.

5. Bake for 15-20 minutes until the meatballs are browned and the internal temperature reaches 165°F.

6. For the Greek salad, chop 1/2 English cucumber, 1 cup of cherry tomatoes, and 1/2 red onion. Combine with olive oil, lemon juice, salt, pepper, dried oregano, garlic powder, and balsamic vinegar.