These Greek chicken meatball bowls make for such a light, flavorful and nutritious meal!
I love a good Mediterranean inspired meal. This one will be on rotation from now on because it’s just delicious and satisfying. I love how the meatballs have some spinach in them. Sneaking in some greens is always a bonus! Also, these bowls are super customizable. You can use ground turkey instead of ground chicken. You can make your base rice, a bed of greens, orzo, farro, quinoa or whatever your little heart desires.
1 lb ground chicken
3/4 tsp salt
1/4 tsp black pepper
pinch of red pepper flakes
1/4 tsp onion powder
1/2 tsp dried oregano
3/4 tsp ground cumin
2 tbsp fresh dill, chopped
1/3 cup baby spinach, finely chopped
1/2 tsp lemon zest
2 cloves garlic, minced
1 egg + 1 egg yolk
1/2 cup panko breadcrumbs
1 tbsp olive oil
2 cups cooked rice
2 cups cherry or grape tomatoes, halved
3 Persian cucumbers, sliced
hummus and/or tzatziki to taste
1/2 cup crumbled feta
additional topping ideas: pickled red onions, olives, banana rings and chopped dill
Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper.
In a medium mixing bowl combine ground chicken, salt, pepper, red pepper flakes, onion powder, oregano, cumin, dill, spinach, lemon zest, garlic, eggs, and breadcrumbs. Mix until combined.
Using a cookie scoop or clean hands, make your mixture into about 1 & 1/2 tbsp sized balls. You should get about 13 meatballs total.
Arrange your meatballs on the prepared baking sheet without overcrowding them.
Drizzle on the olive oil. Bake for 20-22 minutes or until they are golden and the internal temperature is 165 degrees F.
Assemble the bowls by adding rice, meatballs, tomatoes, cucumber, hummus and/or tzatziki, feta, lemon and additional toppings of choice. Serve and enjoy!