Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large bowl, combine ground chicken, minced garlic, finely chopped onion, parsley, oregano, egg, breadcrumbs, parmesan cheese, olive oil, salt, and black pepper. Mix gently until just combined.

Using your hands, form the mixture into evenly sized meatballs. Place them on the prepared baking sheet.

Bake for 18–22 minutes, or until the meatballs are cooked through and lightly golden. Internal temperature should reach 165°F (74°C).

While the meatballs bake, toss sweet potato cubes with olive oil, paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway.

Cook your chosen grain according to package instructions. Fluff with a fork and keep warm.

If using kale, lightly sauté with olive oil until tender. Spinach or arugula can be used fresh.

In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper. Stir in chopped herbs.

Divide grains among bowls. Add greens, roasted sweet potatoes, white beans, and chicken meatballs. Drizzle generously with yogurt sauce.