Mediterranean Chicken Meatball Bowl

Servings: 6

Prep time: 45 mins

Download a pdf: here

What You’ll Need

Meatballs

  • 2 lb ground chicken

  • 1/2 cup breadcrumbs

  • 1/2 cup parsley, finely chopped

  • 1/2 cup onion, finely chopped

  • 4 cloves garlic, minced

  • 2 tsp dried oregano

  • 1 tsp ground cumin

  • Salt and pepper, to taste|

Tzatziki Sauce

  • 2 cup greek yogurt

  • 1 cup cucumber, finely grated and drained

  • 4 cloves garlic, minced

  • 4 tbs lemon juice

  • 4 tbs fresh dill, finely chopped

  • 2 tbs olive oil

  • Salt and pepper, to taste

Greek Salad

  • 3 cups cucumber chopped

  • 2 cups cherry tomatoes, cut in half

  • 1 cup red onion, sliced

  • 1 cup pitted kalamata olives, sliced

  • 1 cup feta cheese

  • 1 tbs olive oil

  • 2 tbs lemon juice

  • 1 tbs balsamic vinegar

  • Salt, to taste

For the Bowls

  • 4 cups brown rice

  • 4 cups romaine lettuce

How to Make

  • Preheat your oven to 400°F

    • First, we’re going to start by getting our rice ready:

      • Rinse the rice with a fine mesh strainer, until the water runs clear, if you want fluffy delicious rice, this step is essential, and you will need to rinse multiple times. Measure the appropriate water to rice ratio, typically 2 cups of water for every cup of rice. Add the water and rice to a medium saucepan, and stir in a teaspoon of olive oil. Bring water to a boil, then reduce heat, cover, and simmer for 45 minutes, until the rice is tender and has absorbed the water. Turn off heat and let pot sit, covered, for 10 minutes before removing the lid and fluffing with a fork.

    • Next, let’s prep our meatballs:

      • Mix your chicken, breadcrumbs, parsley, onion, garlic, oregano, cumin, and black pepper in a large bowl until combined. Shape the mixture into 24 meatballs, sized to taste. Bake at 400°F for 15-20 minutes, until cooked through (internal temperature of 165°F).

    • While the meatballs and rice are cooking, let’s get the Tzatziki ready:

      • Mix yogurt, cucumber, garlic, lemon juice, dill, olive oil, salt and pepper in a medium bowl. Chill in the refrigerator until serving.

    • It’s time to combine our greek salad:

      • Mix cucumbers, cherry tomatoes, red onion, kalamata olives, feta, olive oil, lemon juice, balsamic vinegar and salt in a large bowl.

    • Finally, it’s time to assemble your mediterranean bowls:

      • For each bowl, assemble about 1 cup of chopped romaine lettuce, 1 cup of Greek Salad mixture, 1/2 cup brown rice, 4 meatballs, and 1/4 cup of Tzatziki

    • Enjoy!

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