Ingredients
Meatballs
- 1 lb ground chicken (lean or regular)
- 1/4 cup finely chopped cilantro
- 1/4 cup panko breadcrumbs (gluten-free if needed)
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, lightly beaten
- 1 tablespoon olive oil
Cilantro-Lime Sauce
- 1/2 cup plain Greek yogurt
- 1/4 cup chopped cilantro
- Juice of 1 lime
- 1/4 teaspoon salt
Sweet Corn Pico de Gallo
- 1 cup corn kernels (fresh, frozen and thawed, or canned and drained)
- 1/2 cup diced red onion
- 1/2 cup diced tomato
- 1/4 cup chopped cilantro
- 1 tablespoon lime juice
- 1/4 teaspoon salt
For Serving
- Cauliflower rice (or your preferred grain)
- Avocado (sliced or diced)
- Optional toppings: hot sauce, salsa, sour cream, cheese
Instructions
1. Make the meatballs
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, cilantro, breadcrumbs, cumin, chili powder, salt, pepper, and egg. Mix gently until just combined (don’t overmix).
- Form the mixture into 1-inch meatballs. Place on the prepared baking sheet.
- Drizzle the meatballs with olive oil.
- Bake for 15-20 minutes, or until cooked through and lightly browned.
2. Make the cilantro-lime sauce
- While meatballs are baking, whisk together yogurt, cilantro, lime juice, and salt in a small bowl.
3. Make the sweet corn pico de gallo
- Combine corn, onion, tomato, cilantro, lime juice, and salt in a bowl. Stir gently to combine.
4. Assemble the bowls
- Divide cauliflower rice (or preferred grain) among serving bowls.
- Top with chicken meatballs.
- Drizzle with cilantro-lime sauce.
- Add a generous scoop of sweet corn pico de gallo.
- Top with avocado slices or your other favorite toppings.
Tips
Adjust the spice level: Increase the chili powder for spicier meatballs, or omit it for a milder flavor.
Make ahead: Prepare the meatballs, sauce, and pico de gallo in advance. Store separately in the refrigerator and assemble the bowls just before serving.
Substitute cauliflower rice: Use regular rice, quinoa, or your favorite base.
Vegetarian version: Swap the ground chicken for crumbled firm tofu or a plant-based ground meat substitute.
