In a large mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, minced parsley, minced basil, garlic powder, onion powder, salt, black pepper, and egg.

Once mixed, take a portion of the mixture and roll it into uniform balls, about the size of a golf ball.

Preheat your oven to 400°F (200°C) and drizzle olive oil over the meatballs. Bake for 20-25 minutes or until golden brown.

Prepare quinoa according to package instructions, then fluff with a fork and set aside.

In a bowl, combine cooked quinoa, mixed greens, halved cherry tomatoes, and sliced cucumber. Drizzle with balsamic vinaigrette.

To serve, place a scoop of the quinoa salad in each bowl and top with several baked meatballs.