Greek Chicken Meatball Bowls

Servings: 4

Prep Time: 20 minutes

Cook Time: 16 minutes


For meatballs:
● 2 lb ground chicken
● 1/2 small red onion, finely chopped
● 1/4 cup chopped fresh dill
● 1/4 cup chopped fresh mint
● 4 cloves garlic, minced
● 1/2 tsp ground cumin
● 1/2 tsp dried oregano
● 1/2 tsp crushed red pepper flakes
● 1 lemon, zested
● Kosher salt and freshly ground black pepper, to taste
● 2 tbsp olive oil
For assembly:
● 1 head romaine lettuce, chopped
● 4 cups cooked cauliflower rice
● 1 head romaine lettuce, shredded
● 1 cup grape tomatoes, halved
● 2 Persian cucumbers, thinly sliced
● 1/2 small red onion, chopped
● 1/3 cup pitted green olives, sliced into rounds
● 1 1/2 tbsp chopped fresh mint
● 1/3 cup vegan crumbled feta cheese
● 1 pkg Good Foods Plant Based Tzatziki Style Dip
● 1 lemon, cut into wedges


  1. 1. For meatballs: Mix chicken, onion, dill, mint, garlic, cumin, oregano, crushed red pepper flakes and lemon zest together in a large bowl until just combined. Using a cookie scoop, portion chicken mixture into meatballs.
    2. Heat oil in a large skillet over medium-high heat. Working in batches, cook meatballs, flipping occasionally, until golden-brown and reach an internal temperature of 165°F, about 3-4 minutes per side. Repeat with remaining meatballs.
    3. For assembly: Divide cauliflower rice evenly between 4 bowls. Top each bowl evenly with lettuce, chicken meatballs, tomatoes, cucumbers, red onion, olives, mint and feta. Drizzle with Good Foods Plant Based Tzatziki Style Dip. Serve with lemon wedges and enjoy.

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