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This Garlic Chicken Meatball Bowl is easy to make, very tasty, and perfect for those who love to prep their meals. Ready in just 30 minutes, this meal can be served for the whole family to enjoy.
To make chicken meatball meal prep with quinoa and steamed broccoli, start by mixing ground chicken with breadcrumbs, egg, and seasonings. You will then form the mixture into meatballs and bake in the oven according to the instructions provided in the recipe card down below. Cook quinoa according to package instructions and steam broccoli until tender. To make the meal prep bowls, divide the meatballs, quinoa, and broccoli into 4 meal prep containers, and store them in the fridge for up to 4 days. This easy and simple chicken meatball recipe can be enjoyed with your family any day of the week.
Table of Contents
- Why you will love this chicken meatball meal prep recipe
- Ingredients you will need to make this chicken meal-prep recipe
- Step by step how to make this chicken meatball meal prep
- Recipe notes and tips
- Frequently asked questions
- More meatball recipes that you may like
- More Healthy Recipes to Try
- Garlic Chicken Meatball Bowl Recipe
Why you will love this chicken meatball meal prep recipe
- Balanced Nutrition: Chicken meatballs provide lean protein, quinoa offers complex carbs, and broccoli is a fiber-rich vegetable, making for a healthy and balanced meal.
- Time-Saving: Meal prepping in advance saves time and ensures you have a healthy meal ready to go when you’re busy or on the go. This meal can also be enjoyed with your family as a non-meal prep option.
- Versatility: Chicken meatball meal prep with quinoa and broccoli can be customized to your taste, and the ingredients can be used in other dishes throughout the week. You can also switch up the quinoa with rice and the broccoli with another veggie of your choice.
Ingredients you will need to make this chicken meal-prep recipe
Please note these are just a list of ingredients you will need. The full measurements are listed further below in the recipe card.
- Ground chicken: Try to find the leanest ground chicken or you may swap this with lean ground turkey.
- Egg: you will need just one. This ingredient is used as a binder to keep the meatballs together.
- Panko breadcrumbs: also used as a binder. Use plain and not seasoned breadcrumbs.
- Herbs and seasonings: freshly chopped parsley, green onions, garlic cloves, and Kosher salt and ground pepper.
- Olive oil: This ingredient can be substituted with another oil of your choice. Avocado oil is another great option.
- Quinoa: Use any quinoa you have, you will need to cook the quinoa according to package directions.
- Lemon: this ingredient is used at the end to garnish if needed so it is optional.
Step by step how to make this chicken meatball meal prep
- Place the ground chicken into a bowl and add the beaten egg, breadcrumbs, parsley, green onions, minced garlic, salt, and pepper.
- Mix thoroughly to combine, then form 12 meatballs. Heat the oil and cook the chicken meatballs for 2-3 minutes per side or until golden and cooked through.
- Allow the chicken meatballs to cool while you cook the quinoa and steam the broccoli.
- Assemble the bowls by dividing the quinoa, broccoli, and chicken meatballs
among 4-single serving containers. Sprinkle with chopped green onions and serve with lemon wedges.
Recipe notes and tips
- Swap the ground chicken with another protein of your choice. Try a leaner option like ground turkey
- Veggies can be swapped if you do not like broccoli. Consider green beans, asparagus, zucchini, or other fibrous veggies.
- Don’t like quinoa, serve it with white rice, brown rice, or cauliflower rice.
- Store the chicken meatball meal prep in a sealed container in the fridge for up to 4 days.
Frequently asked questions
There are different ways you can prevent your chicken meatballs from falling apart. One of which would be to use a binding agent like breadcrumbs, panko, or eggs to your chicken mixture can help hold the meatballs together. Other options would be to chill the chicken meatball mixture in the fridge for 30 minutes to firm up and also not overwork the ground chicken mixture. Overworking the chicken mixture can cause the meatballs to be tough and fall apart.
We recommend that you bake chicken meatballs instead of pan-frying them. Baking is healthier than frying when it comes to cooking.
When you bake chicken meatballs, they cook in their own juices, which helps retain moisture and flavor. This means that you don’t need to add extra fat to the dish, and you end up with a healthier, less greasy meal.
There are different binders used to make chicken meatballs. A few options are Breadcrumbs, eggs, grated cheese, mashed potato, cooked rice, or quinoa. Ultimately, the best binder for chicken meatballs will depend on your personal preference and the other ingredients you are using in the recipe. Experiment with different binders to find the one that works best for you. Bread crumbs are commonly used as a binder for chicken meatballs, as they help to absorb moisture and hold the meatballs together.
More meatball recipes that you may like
- Italian Baked Turkey Meatballs
- Turkey Meatballs in Curry Sauce
- Vegetarian Meatballs
- Meal Prep Honey Sriracha Meatballs
- Buffalo Chicken Meatballs
- Chicken Meatball in Cranberry Sauce
More Healthy Recipes to Try
- Creamy Salmon and Potato Skillet
- Creamy Garlic Shrimp Skillet
- Antipasto Salad Recipe
- Berries and Cottage Cheese Icecream
- Roasted Honey Mustard Carrots
- Oatmeal Cookie Dough Bites
- Baked Balsamic Asparagus
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Garlic Chicken Meatball Bowl
Ingredients
- 1 lb ground chicken
- 1 large egg, beaten
- 1/2 cup panko breadcrumbs
- 2 tbsp freshly chopped parsley
- 2 green onions, finely chopped
- 2 garlic cloves, minced
- Kosher salt and ground pepper, to taste
- 1 1/2 tbsp olive oil
- 2 cups cooked quinoa
- 1 medium head of broccoli, cut into florets and steamed
- 1 lemon, cut into wedges
Instructions
- Place the ground chicken into a bowl and add the beaten egg, breadcrumbs, parsley, green onions, minced garlic, salt, and pepper. Mix thoroughly to combine, then form 12 meatballs.
- Heat the oil and cook the chicken meatballs for 2-3 minutes per side, or until golden and cooked through.
- Allow the chicken meatballs to cool while you cook the quinoa and steam the broccoli.
- Assemble the bowls by dividing the quinoa, broccoli, and chicken meatballs among 4-single serving containers.
- Sprinkle with chopped green onions and serve with lemon wedges.
Notes
- Swap the ground chicken with another protein of your choice. Try a leaner option like ground turkey
- Veggies can be swapped if you do not like broccoli. Consider green beans, asparagus, zucchini, or other fibrous veggies.
- Don’t like quinoa, serve it with white rice, brown rice, or cauliflower rice.
- Store the chicken meatball meal prep in a sealed container in the fridge for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was a very easy recipe to put together for the week and well balanced. My only quip is that it isn’t the most flavorful chicken meatballs but they’re still good 🙂