Description
Succulent herby chicken meatball bowl delivers Mediterranean charm with zesty herbs and tender protein nestled over fluffy grains. Crisp vegetables and tangy yogurt sauce complete this fresh, balanced meal perfect for quick weeknight dinners you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 pound ground chicken
- 1 cup ricotta cheese
- 1 egg
- 2 green onions, finely chopped
- 1 shallot, finely chopped
Vegetables and Herbs:
- 1 large sweet potato
- 4 cups fresh kale
- 1 cup basil
- 1/2 cup cilantro
- 1/4 cup dill
- 1 jalapeno, seeded
- 2 garlic cloves
- 1 lemon (zest and juice)
Pantry and Seasoning Ingredients:
- 1 can (15 ounces / 425 grams) chickpeas
- 1/2 cup panko breadcrumbs
- 2 tablespoons grated parmesan cheese
- 1 cup Greek yogurt
- 1 tablespoon honey
- 4 tablespoons olive oil
- 1/2 teaspoon each: salt, pepper, garlic powder, onion powder, herbs de province
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cumin
Instructions
- Preheat oven to 400°F and prepare two separate baking sheets for roasting chickpeas and sweet potatoes.
- Drain chickpeas thoroughly, pat dry, and toss with olive oil, selected seasonings, and grated parmesan cheese, spreading evenly on one baking sheet.
- Roast chickpeas for 15 minutes until they develop a crispy, golden exterior, ensuring even cooking by shaking the pan midway.
- Slice sweet potatoes into uniform bite-sized cubes, coat with olive oil and preferred seasonings on the second baking sheet.
- Roast sweet potatoes for 15-20 minutes, rotating once, until edges caramelize and interior becomes tender.
- Combine ground chicken with herbs, spices, and binding ingredients, mixing gently to maintain a light texture.
- Form mixture into cylindrical meatballs, approximately two tablespoons per portion, ensuring consistent size for even cooking.
- Heat skillet with oil over medium-high temperature, carefully browning meatballs on all sides for 3-4 minutes until internal temperature reaches 165°F.
- Prepare creamy dressing by blending herbs, yogurt, and complementary seasonings until smooth and well-incorporated.
- Arrange fresh kale as base, layer roasted sweet potatoes and crispy chickpeas, then strategically place meatballs on top.
- Drizzle prepared dressing generously over assembled bowl, ensuring balanced flavor distribution.
Notes
- Customize chickpea crispiness by patting them completely dry before roasting to achieve maximum crunch.
- Swap sweet potatoes with butternut squash or carrots for varied flavor profiles and nutritional diversity.
- Consider using ground turkey or plant-based alternatives for meatballs to accommodate different dietary preferences.
- Test internal meatball temperature with a meat thermometer for guaranteed food safety and perfect doneness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 10 g
- Protein: 32 g
- Cholesterol: 120 mg