Herby Chicken Meatball Bowl
A delightful dish that perfectly balances comfort and nutrition with tender chicken meatballs infused with fresh herbs.
Equipment
- Mixing Bowl
- Baking Sheet
- Skillet
Ingredients
Meatball Ingredients
- 1 pound Ground Chicken Provides lean protein and absorbs flavors well.
- 1/4 cup Fresh Parsley Finely chopped for flavor and color.
- 1/4 cup Fresh Cilantro Chopped for a unique flavor.
- 2 cloves Garlic Minced for robust flavor.
- 1/2 cup Onion Finely chopped for sweetness.
- 1 large Egg Acts as a binder for the meatballs.
- 1/2 cup Breadcrumbs Adds structure to the meatballs.
- 1 teaspoon Salt To taste.
- 1/2 teaspoon Black Pepper To taste.
Cooking Ingredients
- 1 cup Vegetable Broth Used to cook the meatballs gently.
- 2 cups Mixed Vegetables Chopped bell peppers, carrots, and zucchini.
- 1 cup Cooked Grains Quinoa or brown rice as the base.
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine ground chicken, parsley, cilantro, garlic, and onion. Mix thoroughly.
- Add the egg and mix until incorporated.
- Sprinkle in breadcrumbs, salt, and pepper. Fold gently to combine.
- Shape the mixture into meatballs about 1 to 1.5 inches in diameter and place on a baking sheet.
- Bake for 20-25 minutes until cooked through and golden brown.
- In a skillet, heat oil and sauté mixed vegetables for 5-7 minutes until tender.
- Add vegetable broth to the skillet and bring to a gentle simmer.
- Transfer baked meatballs to the skillet and stir to coat in broth and vegetables.
- Prepare cooked grains according to package instructions.
- Assemble the bowl with grains, sautéed vegetables, and meatballs. Drizzle with broth.
- Garnish with fresh herbs or chili flakes if desired. Serve warm.
Notes
Store leftovers in airtight containers for up to three days. Can be frozen for up to three months.