Garlic Chicken Meatball Bowl
Juicy garlic chicken meatballs served with quinoa and steamed broccoli. Easy to make and ready in 30 minutes
Servings: 4
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
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