Herby Chicken Meatball Bowl
Recipe by
Ingredients
- For the Chicken Meatballs:
- 1 1/2 lbs ground chicken (680 g)
- 1/4 cup breadcrumbs (30 g)
- 1 egg (50 g)
- 2 cloves garlic, minced (6 g)
- 2 tbsp fresh parsley, chopped (8 g)
- 2 tbsp fresh dill, chopped (8 g)
- 1 tsp onion powder (3 g)
- 1/2 tsp salt (3 g)
- 1/2 tsp black pepper (2 g)
- 1 tbsp olive oil (15 ml, for cooking)
- For the Bowl Base:
- 2 medium sweet potatoes, cut into wedges (500 g)
- 1 tbsp olive oil (15 ml)
- 1 tsp paprika (3 g)
- 1/2 tsp garlic powder (2 g)
- 1/2 tsp salt (3 g)
- 1 1/2 cups canned chickpeas, rinsed and drained (250 g)
- 1 tbsp olive oil (15 ml)
- 1/2 tsp smoked paprika (2 g)
- 4 cups chopped kale (120 g)
- For the Creamy Herb Sauce:
- 1/2 cup plain nonfat Greek yogurt (120 g)
- 2 tbsp olive oil (30 ml)
- 2 tbsp fresh dill, chopped (8 g)
- 2 tbsp fresh parsley, chopped (8 g)
- Juice of 1/2 lemon (15 ml)
- 1 clove garlic, minced (3 g)
- Salt and pepper to taste
Directions
- Roast Sweet Potatoes: Preheat oven to 400°F (200°C). Toss sweet potato wedges with olive oil, paprika, garlic powder, and salt. Roast 25–30 minutes until golden and tender.
- Roast Chickpeas: Toss chickpeas with olive oil, smoked paprika, salt, and pepper. Roast on a separate tray for 20–25 minutes until crispy.
- Make Meatballs: In a bowl, combine ground chicken, breadcrumbs, egg, garlic, parsley, dill, onion powder, salt, and pepper. Form into 12–16 meatballs. Heat olive oil in a skillet over medium. Cook meatballs 8–10 minutes, turning, until browned and internal temp reaches 165°F (74°C).
- Prepare Sauce: Blend Greek yogurt, olive oil, dill, parsley, lemon juice, garlic, salt, and pepper until smooth.
- Sauté Kale: Lightly sauté kale in a skillet with a splash of olive oil until slightly wilted.
- Assemble Bowls: Divide kale among bowls. Add sweet potato wedges, roasted chickpeas, and chicken meatballs. Drizzle with creamy herb sauce. Garnish with extra dill if desired.
Tips for Meal prep
Store sauce separately and drizzle fresh before serving.
Meatballs can be baked instead of pan-fried for easier prep.
Swap sweet potatoes with quinoa or rice for variety.
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