Chicken & Feta Baked Meatballs

For the Greek lemon sauce

• juice of one lemon
• 1/4 cup olive oil
• 1 tbsp Dijon mustard
• 2 tbsp fresh minced dill
• 3 garlic cloves, pressed
• 1 1/2 tsp salt
• 1/2 tsp pepper

For the meatballs

• 1 lb ground chicken
• 1/4 cup fresh chopped mint
• 1 cup crumbled Feta cheese
• 3 garlic cloves, pressed
• 1 egg
• 1/2 cup breadcrumbs
• zest of one lemon
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 1 tsp onion powder
• 2 tbsp olive oil

For the sheet pan

• 1 medium zucchini, cut in half-moons
• 1 bunch asparagus, ends trimmed
• 14 oz can butter beans, drained and rinsed
• 1/2 cup green olives

For serving

• 1 cup dry bulgur wheat, cooked
• 1/4 cup capers
• tzatziki (use our easy Greek tzatziki recipe)