Description
A vibrant and nourishing bowl packed with herb-infused chicken meatballs, fluffy grains, crisp vegetables, and creamy yogurt sauce inspired by Mediterranean flavors.
Ingredients
1 pound (450 g) ground chicken
1/4 cup (30 g) breadcrumbs
1 large egg
3 cloves garlic, minced
1/4 cup (15 g) fresh parsley, chopped
2 tablespoons fresh mint, chopped
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 cup (185 g) basmati rice or quinoa
2 cups (480 ml) water or vegetable broth
1/2 teaspoon salt
1 cup (150 g) cherry tomatoes, halved
1 cup (120 g) cucumber, diced
1/4 cup (40 g) red onion, chopped
2 tablespoons parsley
1 tablespoon lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup (240 g) Greek yogurt
1 tablespoon lemon juice
1 tablespoon olive oil
1 small garlic clove, grated
1 tablespoon fresh dill
1/4 teaspoon salt
1–2 tablespoons water
Instructions
Preheat oven to 400°F (200°C).
Cook rice or quinoa with 2 cups (480 ml) water or broth and 1/2 teaspoon salt. Simmer until tender and fluff.
Mix ground chicken, breadcrumbs, egg, garlic, parsley, mint, oregano, cumin, paprika, salt, and pepper.
Shape into 16–18 meatballs and place on lined baking sheet. Brush with olive oil.
Bake for 18–22 minutes until internal temperature reaches 165°F (74°C).
Mix tomatoes, cucumber, red onion, parsley, lemon juice, olive oil, salt, and pepper.
Whisk yogurt, lemon juice, olive oil, garlic, dill, salt, and water.
Assemble bowls with grains, meatballs, salad, and sauce. Add optional toppings if desired.
Notes
Store components separately for up to 4 days in the refrigerator. Meatballs can be frozen for up to 3 months. Substitute quinoa for a gluten-free option. Adjust herbs and spices to taste.
- Prep Time: 20 minutes
- Cook Time: 20 minutes