Cilantro Lime Chicken Meatball Bowls Recipe

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.

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