Herby Chicken Meatball Bowl (Print Version)
# Ingredients:
→ Parmesan Roasted Chickpeas
01 -
1 can (15 oz) chickpeas, drained and dried
02 -
1 tablespoon olive oil
03 -
1/2 teaspoon salt
04 -
1/2 teaspoon garlic powder
05 -
1/2 teaspoon onion powder
06 -
1/2 teaspoon herbs de Provence
07 -
2 tablespoons grated parmesan cheese
→ Roasted Sweet Potatoes
08 -
1 large sweet potato, cut into bite-sized pieces
09 -
1 tablespoon olive oil
10 -
1/2 teaspoon salt
11 -
1/2 teaspoon cinnamon
12 -
1/4 teaspoon cumin
→ Herby Chicken Meatballs
13 -
1 pound ground chicken
14 -
1 cup ricotta cheese
15 -
1 egg
16 -
1/2 cup panko breadcrumbs
17 -
1 shallot, finely chopped
18 -
2 green onions, finely chopped
19 -
1/2 cup fresh cilantro, chopped
20 -
1/4 cup fresh dill, chopped
21 -
Zest of 1 lemon
22 -
1/2 teaspoon salt
23 -
1/2 teaspoon black pepper
24 -
2 tablespoons olive oil for cooking
→ Yogurt Jalapeño Dressing
25 -
1 cup Greek yogurt
26 -
1 cup fresh basil leaves
27 -
1/2 cup fresh dill
28 -
Juice of 1 lemon
29 -
1 tablespoon olive oil
30 -
1 tablespoon honey
31 -
1 jalapeño, seeded
32 -
2 garlic cloves
33 -
Salt and pepper to taste
→ For Serving
34 -
4 cups fresh kale
# Instructions:
01 -
Preheat oven to 400°F (200°C).
02 -
Drain and thoroughly dry chickpeas. Toss with olive oil, salt, garlic powder, onion powder, herbs de Provence, and parmesan cheese on a baking sheet.
03 -
Bake chickpeas for 15 minutes until golden and crispy.
04 -
Cut sweet potato into bite-sized pieces. Toss with olive oil, salt, cinnamon, and cumin on a separate baking sheet.
05 -
Bake sweet potatoes for 15-20 minutes until tender and starting to caramelize at the edges.
06 -
In a large bowl, combine ground chicken, ricotta cheese, egg, panko breadcrumbs, chopped shallot, green onions, cilantro, dill, lemon zest, salt, and pepper. Mix gently until just combined. Shape into cylindrical meatballs using approximately 2 tablespoons of mixture each.
07 -
Heat olive oil in a large skillet over medium-high heat. Brown meatballs for 3-4 minutes per side until golden and internal temperature reaches 165°F (74°C).
08 -
Combine Greek yogurt, basil, dill, lemon juice, olive oil, honey, jalapeño, garlic, salt, and pepper in a blender. Blend until smooth and vibrant green.
09 -
Divide kale between serving bowls. Top with roasted sweet potatoes, crispy chickpeas, and herby chicken meatballs. Drizzle generously with yogurt jalapeño dressing.
# Notes:
01 -
The meatballs can be prepared ahead and refrigerated for up to 24 hours before cooking.
02 -
For a spicier dressing, leave some jalapeño seeds in the mix.
03 -
Massage kale with a bit of olive oil and salt before serving to soften the leaves.