Description

This Herby Chicken Meatball Bowl is fresh, nourishing, and packed with flavor. Juicy chicken meatballs mixed with ricotta and herbs, paired with cinnamon-roasted sweet potatoes, crispy parmesan chickpeas, kale, and a zesty jalapeño yogurt dressing—it’s the ultimate feel-good power bowl.

Ingredients

For the Herby Chicken Meatballs:
1 pound ground chicken
1 cup ricotta cheese
1 egg
1/2 cup panko breadcrumbs
1 shallot, finely chopped
2 green onions, finely chopped
1/2 cup cilantro, finely chopped
1/4 cup dill, finely chopped
Zest of 1 lemon
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil (for cooking)

For the Roasted Sweet Potatoes:
1 large sweet potato, diced
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cumin

For the Parmesan Roasted Chickpeas:
1 can (15 oz) chickpeas, drained and patted dry
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon herbs de Provence or Italian seasoning
2 tablespoons grated parmesan cheese

For the Yogurt Jalapeño Dressing:
1 cup Greek yogurt
1 cup fresh basil
1/2 cup fresh dill
Juice of 1 lemon
1 tablespoon olive oil
1 tablespoon honey
1 jalapeño (seeds removed)
2 garlic cloves
Salt and pepper, to taste

Other:
4 cups chopped kale

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Instructions

Preheat the oven to 400°F (200°C).
Roast the Chickpeas
Toss chickpeas with olive oil, salt, garlic powder, onion powder, herbs, and parmesan. Spread on a baking sheet and roast for 15 minutes, or until crispy.
Roast the Sweet Potatoes
Toss diced sweet potatoes with olive oil, salt, cinnamon, and cumin. Roast on a baking sheet for 15 to 20 minutes, or until browned and tender.
Make the Chicken Meatballs
In a bowl, combine ground chicken, ricotta, egg, breadcrumbs, shallot, green onions, cilantro, dill, lemon zest, salt, and pepper. Mix until just combined. Form into balls or oblong shapes for easier browning.
Cook the Meatballs
Heat olive oil in a skillet over medium-high heat. Sear the meatballs in batches for 3 to 4 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F).
Make the Jalapeño Yogurt Dressing
In a blender or food processor, blend Greek yogurt, basil, dill, lemon juice, olive oil, honey, jalapeño, garlic, salt, and pepper until smooth and creamy.
Assemble the Bowls
Add chopped kale to each bowl. Top with roasted sweet potatoes, chickpeas, and herby meatballs. Drizzle generously with the jalapeño yogurt dressing.

Notes

You can make the dressing ahead of time—it keeps well in the fridge for up to 4 days.
Swap kale with spinach or arugula for a different green base.
For a vegetarian version, substitute the chicken meatballs with falafel or roasted cauliflower.

Prep Time: 25 minutes
Cook Time: 25 minutes
Category: Main Dish, Bowl
Method: Baking, Pan Frying, Blending
Cuisine: Healthy, Fusion