Herby Chicken Meatball Bowl (Printable Recipe)
Herb-infused chicken meatballs paired with roasted chickpeas, sweet potatoes and a zesty yogurt jalapeño dressing.
# Ingredients You'll Need:
→ Parmesan Roasted Chickpeas
01 -
1 can (15 oz) chickpeas
02 -
1 tbsp olive oil
03 -
1/2 tsp salt
04 -
1/2 tsp garlic powder
05 -
1/2 tsp onion powder
06 -
1/2 tsp herbs de Provence or Italian seasoning
07 -
2 tbsp grated parmesan cheese
→ Roasted Sweet Potatoes
08 -
1 large sweet potato
09 -
1 tbsp olive oil
10 -
1/2 tsp salt
11 -
1/2 tsp ground cinnamon
12 -
1/4 tsp ground cumin
→ Chicken Meatballs
13 -
1 lb ground chicken
14 -
1 cup ricotta cheese
15 -
1 egg
16 -
1/2 cup panko breadcrumbs
17 -
1 finely chopped shallot
18 -
2 finely chopped green onions
19 -
1/2 cup finely chopped cilantro
20 -
1/4 cup finely chopped dill
21 -
Zest of 1 lemon
22 -
1/2 tsp salt
23 -
1/2 tsp pepper
24 -
2 tbsp olive oil
→ Yogurt Jalapeño Dressing
25 -
1 cup Greek yogurt
26 -
1 cup fresh basil
27 -
1/2 cup fresh dill
28 -
Juice of 1 lemon
29 -
1 tbsp olive oil
30 -
1 tbsp honey
31 -
1 jalapeño (seeds removed, washed)
32 -
2 cloves garlic
33 -
Salt and pepper to taste
→ Other
34 -
4 cups kale
# Steps to Follow:
01 -
Preheat the oven to 400°F. Drain the chickpeas and pat dry with paper towels. Transfer them to a baking sheet and mix with olive oil, salt, garlic powder, onion powder, herbs de Provence, and parmesan cheese. Toss until well coated. Bake for 15 minutes.
02 -
Cut the sweet potato into bite-sized pieces and transfer to a baking sheet. Mix with olive oil, salt, cinnamon, and cumin. Toss to coat. Bake for 15-20 minutes, until tender and starting to brown.
03 -
In a bowl, mix ground chicken, ricotta cheese, egg, panko breadcrumbs, shallot, green onions, cilantro, dill, lemon zest, salt, and pepper until combined. Scoop out about 2 tbsp of the mixture and form into cylinder shapes or balls. Heat olive oil in a pan over medium-high heat. Cook half the meatballs for 3-4 minutes on each side until golden brown and reaching an internal temperature of 165°F. Repeat with the remaining meatballs.
04 -
In a food processor or blender, combine Greek yogurt, basil, dill, lemon juice, olive oil, honey, jalapeño, garlic, salt, and pepper. Blend until smooth.
05 -
Divide kale, sweet potatoes, roasted chickpeas, and chicken meatballs between bowls. Top with yogurt jalapeño dressing before serving.