Garlic Chicken Meatball Bowl
Juicy garlic chicken meatballs served with quinoa and steamed broccoli. Easy to make and ready in 30 minutes
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: American
Diet: Low Fat
Servings: 4
- 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
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.
- 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.
Calories: 431kcal | Carbohydrates: 39g | Protein: 31g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 144mg | Sodium: 273mg | Potassium: 1334mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1253IU | Vitamin C: 154mg | Calcium: 132mg | Iron: 4mg