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Herbed Chicken Meatball Bowl Recipe is a must-try!

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.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Bowl, Main Dish
Cuisine: Fusion, Healthy
Ingredients Method Notes

Ingredients
  

  • For the Herby Chicken Meatballs:1 pound ground chicken1 cup ricotta cheese1 egg1/2 cup panko breadcrumbs1 shallot finely chopped2 green onions, finely chopped1/2 cup cilantro, finely chopped1/4 cup dill, finely choppedZest of 1 lemon1/2 teaspoon salt1/2 teaspoon pepper2 tablespoons olive oil (for cooking)
  • For the Roasted Sweet Potatoes:1 large sweet potato diced1 tablespoon olive oil1/2 teaspoon salt1/2 teaspoon cinnamon1/4 teaspoon cumin
  • For the Parmesan Roasted Chickpeas:1 can 15 oz chickpeas, drained and patted dry1 tablespoon olive oil1/2 teaspoon salt1/2 teaspoon garlic powder1/2 teaspoon onion powder1/2 teaspoon herbs de Provence or Italian seasoning2 tablespoons grated parmesan cheese
  • For the Yogurt Jalapeño Dressing:1 cup Greek yogurt1 cup fresh basil1/2 cup fresh dillJuice of 1 lemon1 tablespoon olive oil1 tablespoon honey1 jalapeño seeds removed2 garlic clovesSalt and pepper, to taste
  • Other:4 cups chopped kale

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Roast the ChickpeasToss 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.
  3. Roast the Sweet PotatoesToss 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.
  4. Make the Chicken MeatballsIn 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.
  5. Cook the MeatballsHeat 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).
  6. Make the Jalapeño Yogurt DressingIn a blender or food processor, blend Greek yogurt, basil, dill, lemon juice, olive oil, honey, jalapeño, garlic, salt, and pepper until smooth and creamy.
  7. Assemble the BowlsAdd 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.