Step 1

Preheat the oven to 425 degrees F.

Step 2

To mix up the meatballs, combine the chicken, breadcrumbs, garlic powder, dil, oregano and a big pinch of salt and pepper. Mix in the egg, feta and parsley until just combined. Roll into 1.5 inch meatballs - you want them to be uniform in size.

Step 3

Place the tomatoes, peppers and shallots on a baking sheet. Drizzle all over with olive oil and sprinkle with a big pinch of salt and pepper. Sprinkle with garlic powder. Toss well to make sure everything is coated.

Step 4

Nestle the meatballs on the sheet pan, in between the peppers and tomatoes.

Step 5

Put meatballs all over tomatoes and peppers.

Step 6

Roast for 25 to 30 minutes, then flip and roast 5 to 10 minutes more, until the meatballs reach an internal temperature of 165 degrees F.

Step 7

Top with fresh parsley and feta cheese when the pan comes out of the oven.

Step 8

Serve with rice, pita bread, on sandwiches or however you’d like!