Herby chicken meatball bowls

Serves: 4

Time: 45 minutes

INGREDIENTS

Parmesan Roasted Chickpeas

1 (15 oz) can chickpeas, drained and dried

1 tbsp olive oil

½ tsp salt

½ tsp garlic powder

½ tsp onion powder

½ tsp herbs de province (or Italian seasoning)

2 tbsp Parmesan cheese

Roasted Sweet Potatoes

1 large sweet potato, cut into bite-sized pieces

1 tbsp olive oil

½ tsp salt

½ tsp cinnamon

¼ tsp cumin

Herby Chicken Meatballs

1 lb ground chicken

1 cup ricotta cheese

1 egg

½ cup panko breadcrumbs

1 shallot, finely chopped

2 green onions, finely chopped

½ cup cilantro, finely chopped

¼ cup dill, finely chopped

Zest of 1 lemon

½ tsp salt

½ tsp pepper

2 tbsp olive oil (for cooking)

Yogurt Jalapeño Dressing

1 cup Greek yogurt

1 cup fresh basil

½ cup fresh dill

Juice of 1 lemon

1 tbsp olive oil

1 tbsp honey

1 jalapeño, seeds removed

2 cloves garlic

Salt and pepper, to taste

To Serve

4 cups fresh kale

METHOD

Prep & Roast Chickpeas

Preheat oven to 400°F (205°C).

Spread the drained chickpeas on a baking sheet.

Drizzle with olive oil and toss with salt, garlic powder, onion powder, herbs de province, and Parmesan until coated.

Roast for 15 minutes until lightly crispy.

Roast Sweet Potatoes

On a separate baking sheet, toss sweet potato pieces with olive oil, salt, cinnamon, and cumin.

Roast in the oven for 15–20 minutes, until tender and beginning to brown.

Make the Chicken Meatballs

In a mixing bowl, combine ground chicken, ricotta, egg, panko breadcrumbs, shallot, green onions, cilantro, dill, lemon zest, salt, and pepper.

Mix well until evenly combined.

Shape mixture into cylinders or balls (~2 tbsp each).

Heat 2 tbsp olive oil in a large pan over medium-high heat.

Brown meatballs 3–4 minutes per side until golden and cooked through (internal temp 165°F / 74°C). Cook in batches if needed.

Blend the Dressing

Combine Greek yogurt, basil, dill, lemon juice, olive oil, honey, jalapeño, garlic, salt, and pepper in a blender or food processor.

Blend until smooth and creamy.

Assemble the Bowls

Divide fresh kale between serving bowls.

Top each with roasted sweet potatoes, Parmesan chickpeas, and chicken meatballs.

Generously drizzle with the yogurt jalapeño dressing.

Enjoy warm!

Recipe credit: The Palatable Life