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A colorful chicken meatball bowl with quinoa, cucumber salad, and Greek yogurt dollop
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Herby Chicken Meatball Bowl

Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Servings: 4 servings
Calories: 545kcal

Ingredients

  • 1 lb ground chicken
  • 1/2 cup panko breadcrumbs
  • 1 large egg , lightly beaten
  • 3 cloves garlic , minced
  • 1/4 cup fresh flat-leaf parsley, finely chopped
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh mint, finely chopped
  • 1 teaspoon lemon zest
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 2 cups cooked quinoa
  • 1 cup cherry tomatoes, halved
  • 1 cup English cucumber, diced
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon extra virgin olive oil

Instructions

  • Preheat a convection oven to 400°F (204°C) and line a rimmed baking sheet with parchment paper.
  • In a primary mixing bowl, combine ground chicken, panko, egg, garlic, parsley, dill, mint, lemon zest, salt, and pepper until uniform.
  • Portion the mixture into 1.5-ounce spheres and arrange them 1 inch apart on the baking sheet.
  • Bake for 18 to 20 minutes until the internal temperature reaches a minimum of 165°F (74°C).
  • In a separate bowl, toss tomatoes, cucumber, and red onion with olive oil and a pinch of salt.
  • Distribute 0.5 cups of warm quinoa into four serving bowls.
  • Place 4 to 5 meatballs in each bowl, add a portion of the vegetable salad, and finish with a 2-tablespoon dollop of Greek yogurt.