Greek Chicken Meatballs with Squash

Transitioning from WFPB to low carb because my A1C is too high. I don’t want to take meds so I’m willing to cook my way to health!

subheading: For the meatballs:

Extra-virgin olive oil for greasing the baking sheet

1 pound ground chicken

½ cup (about 2 ½ ounces) crumbled feta cheese

¼ cup plain Greek yogurt (about 2 ½ ounces), plus more for serving

¼ cup fresh mint leaves, chopped, plus whole leaves, for serving

2 cloves garlic, minced or finely grated

1 ½ teaspoons dried oregano, preferably Greek

½ teaspoon finely ground black pepper

¼ teaspoon ground allspice

subheading: For the vegetables:

3 medium yellow squash (1 ½ pounds), trimmed and sliced a ¼-inch thick

1 large leek (about 8 ounces), trimmed, well-rinsed and thinly sliced

½ cup pitted kalamata olives (about 20 olives), halved

1 tablespoon extra-virgin olive oil

subheading: For the salad:

1 pint cherry or grape tomatoes (about 8 ounces), halved

1 cucumber (10 ounces), washed and sliced

¼ cup (a generous 1 ounce) feta cheese, crumbled, plus more as needed

¼ red onion, thinly sliced

¼ cup extra-virgin olive oil

3 tablespoons red wine vinegar

¼ teaspoon dried oregano, preferably Greek

½ teaspoon Dijon mustard

Fine sea salt (optional)

Freshly ground black pepper (optional)

Fresh mint or dill, for serving (optional)

Note: Ingredients may have been altered from the original.

Directions at washingtonpost.com

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