Greek Chicken Meatball Bowls

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A fresh and healthy recipe for Greek chicken bowls made with tender chicken meatballs and a high protein Tzatziki sauce.

Prep Time30

Cook Time55

Total Time1 25

Course: Main Course

Cuisine: Greek

Servings: servings

Calories: 657kcal

Author: Taylor Ellingson

Ingredients

Lemon Parsley Rice

2 cups white rice
¼ cup chopped Italian parsley
4 cups chicken broth or water
juice from ½ lemon
1 teaspoon garlic powder
½ teaspoon salt

Chicken Meatballs

1 lb ground chicken
8 ounces whole milk ricotta
⅔ cup breadcrumbs
¼ cup grated or shredded Parmesan cheese
2 tablespoon chopped parsley
1 large egg
1 shallot diced
2 cloves garlic minced
½ teaspoon salt

Cottage Cheese Tzatziki

1 cup cottage cheese
1 tablespoon milk
1 teaspoon dried dill or 1 tablespoon fresh
Zest from 1 lemon
½ teaspoon salt
¼ cup shredded cucumber

Tomato Cucumber Salad

10 ounces diced grape tomatoes about 1 ½ cups
1 cup diced cucumber
¼ cup chopped Italian parsley
1 tablespoon olive oil
1 tablespoon lemon juice
2 cloves garlic minced

Toppings

Crumbled feta cheese
Kalamata olives
Additional chopped parsley

Instructions

Lemon Parsley Rice

Preheat oven to 350 degrees F.
Grease a 9x13" baking dish.
To the baking dish, add the rice, broth, parsley, lemon juice, garlic, and salt. Give it a little stir.
Cover with foil and bake in the preheated oven for 50-55 minutes, until the broth is absorbed and the rice is fluffy.

Chicken Meatballs

In a bowl, combine the ground chicken, ricotta, breadcrumbs, Parmesan, egg, parsley, shallot, garlic, and salt. Mix until combined.
Using a cookie dough ball, form into ~2 tablespoon sized meatballs.
To cook: bake at 400 degrees F on a greased parchment lined baking sheet for 25-30 minutes OR air fry at 400 degrees for 9-10 minutes.

Cottage Cheese Tzatziki

In a food processor, add the cottage cheese, milk, dill, lemon zest, garlic, and salt. Process until pureed.
Transfer to a separate bowl and stir in the shredded cucumber. Refrigerate until ready to use.

Tomato Cucumber Salad

In a medium bowl, combine all salad ingredients and stir to combine. Refrigerate until ready to use.

Assemble Bowls

Add desired amount of rice, meatballs, and tomato salad to each bowl.
Top with olives, feta cheese, cottage cheese tzatziki, and more chopped parsley.
Serve and enjoy!

Notes

Storage - store leftovers in airtight containers in the fridge for up to 4 days. I like to store the components separately, since the cucumber tomato salad and Tzatziki don't need to be heated up, to make reheating easier.

Prep Ahead - this is a great meal to prep ahead. You can make the Tzatziki and Tomato Cucumber Salad in advance and store in the refrigerator. In addition, the meatball recipe is just half of my Air Fryer Chicken Meatball recipe and I like to make a big batch and store leftovers in the refrigerator. They are super easy to thaw and reheat in the microwave or the oven.

Make it Easier - you can use rice pouches from the grocery store to skip the step of the Parsley Lemon Rice, if you are short on time. In addition, store-bought tzatziki would work, however it would likely not be quite as high in protein.

Meatball Tips - when making the meatballs, use a cookie dough scoop to form into a ball and then roll with your hands. This will ensure the meatballs are the same size. Also, to ensure the meatballs are cooked to an internal temperature of 165 degrees F, I recommend using a meat thermometer, which you can find cheap on Amazon or Target.

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