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Lemon Greek Chicken Meatball Bowl

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This Greek Chicken Meatball Bowl with Lemon Rice captures the vibrant flavors of Greek cuisine. Tender chicken meatballs are served atop zesty lemon rice, creating a delightful and comforting dish.

Ingredients

Scale
  • For the Chicken Meatballs:
  • 1 pound ground chicken
  • 1/2 cup breadcrumbs (preferably whole wheat)
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup finely chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 large egg
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1 tablespoon olive oil (for cooking)
  • For the Lemon Rice:
  • 1 cup long-grain white rice (such as basmati or jasmine)
  • 2 cups chicken broth (or vegetable broth for a vegetarian option)
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • Freshly chopped parsley (for garnish)
  • For Serving:
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 red onion, finely chopped
  • 1/2 cup Kalamata olives, pitted and halved
  • Feta cheese, crumbled (optional)
  • Tzatziki sauce (for drizzling)

Instructions

  1. Preheat the oven: Preheat your oven to 400°F (200°C). This ensures that your meatballs will cook evenly and develop a nice golden crust.
  2. Make the meatball mixture: In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, parsley, minced garlic, egg, oregano, salt, black pepper, and cumin. Use your hands to mix everything until just combined. Avoid overmixing, as it can make the meatballs tough.
  3. Form the meatballs: Scoop about 2 tablespoons of the mixture and roll it into a ball. Place the meatballs on a baking sheet lined with parchment paper. Aim for uniform size to ensure even cooking.
  4. Bake the meatballs: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the meatballs are golden brown and cooked through. You can check doneness by cutting one open; it should be no longer pink in the center.
  5. Cook the lemon rice: While the meatballs are baking, rinse the rice under cold water until the water runs clear. This removes excess starch and helps achieve fluffy rice. In a medium saucepan, combine the rinsed rice, chicken broth, lemon zest, lemon juice, olive oil, and salt. Bring to a boil over medium-high heat.
  6. Simmer the rice: Once boiling, cover the saucepan with a lid, reduce the heat to low, and let it simmer for 15 minutes. Avoid lifting the lid during this time, as the steam is crucial for cooking the rice properly.
  7. Rest the rice: After 15 minutes, turn off the heat and let the rice sit covered for another 5 minutes. This allows the rice to finish cooking and absorb any remaining liquid.
  8. Fluff the rice: After resting, use a fork to fluff the rice gently. This will separate the grains and make it light and airy.
  9. Prepare the toppings: While the rice is resting, prepare the toppings. Halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and halve the Kalamata olives. Arrange these on a serving platter.
  10. Assemble the bowls: To serve, place a generous scoop of lemon rice in a bowl, top with a few meatballs, and then add your desired toppings. Finish with crumbled feta cheese and a drizzle of tzatziki sauce for extra flavor.

Nutrition

Keywords: Don't skip the resting time after baking the meatballs to retain moisture. Use a reliable thermometer to ensure the meatballs are cooked through but still juicy.

Find it online: https://softtasty.com/lemon-infused-greek-chicken-meatball-bowl/