Chicken Meatball Bowl
Tender chicken meatballs, roasted sweet potatoes, and crispy chickpeas over kale with a creamy jalapeño yogurt dressing.
Ingredients
- 1 can chickpeas rinsed and drained (425g), 15-ounce
- 3 tablespoons olive oil divided
- 1 teaspoon salt divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 2 tablespoons grated Parmesan cheese
- 1 large sweet potato cut into 1/2-inch cubes
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cumin
- 1 pound ground chicken 450g
- 1 cup whole milk ricotta cheese 240g
- 1 large egg
- 1/2 cup panko breadcrumbs 30g
- 1 shallot finely chopped
- 2 green onions thinly sliced
- 1/2 cup chopped fresh cilantro 20g
- 1/4 cup chopped fresh dill plus more for dressing, 10g
- 1 lemon zested and juiced separately
- 1/2 teaspoon black pepper
- 1 cup plain Greek yogurt 240g
- 1 cup fresh basil leaves 25g
- 1/2 cup fresh dill 20g
- 1 tablespoon honey
- 1 jalapeño seeds removed
- 2 cloves garlic
- 4 cups chopped kale about 120g
Instructions
- Preheat your oven to 400°F (200°C). Pat the drained chickpeas very dry with paper towels. On a baking sheet, toss the chickpeas with 1 tablespoon of olive oil, 1/2 teaspoon salt, garlic powder, onion powder, Italian seasoning, and Parmesan cheese. On a second baking sheet, toss the sweet potato cubes with 1 tablespoon of olive oil, 1/2 teaspoon salt, cinnamon, and cumin.
- Place both baking sheets in the oven. Roast for 20-25 minutes, or until the chickpeas are crispy and the sweet potatoes are tender and lightly browned. Shake the pans halfway through cooking.
- While the vegetables roast, prepare the meatballs. In a large bowl, combine the ground chicken, ricotta, egg, panko, shallot, green onions, cilantro, 1/4 cup dill, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Mix gently with your hands until just combined, being careful not to overmix.
- Form the mixture into about 16 meatballs, roughly 2 tablespoons each.
- Heat the remaining 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Add the meatballs in a single layer, being sure not to crowd the pan (work in batches if needed). Cook for 6-8 minutes, turning occasionally, until browned on all sides and cooked through. The internal temperature should reach 165°F (74°C) on an instant-read thermometer.
- While the meatballs cook, make the dressing. In a blender or food processor, combine the Greek yogurt, basil, 1/2 cup dill, juice of the lemon, honey, jalapeño, and garlic. Blend until smooth. Season with salt and pepper to taste.
- To assemble, divide the kale among four bowls. Top with the roasted sweet potatoes, crispy chickpeas, and chicken meatballs. Drizzle generously with the yogurt dressing and serve.
Notes
Food Safety: Ensure the chicken meatballs are fully cooked by checking that the center is no longer pink and a meat thermometer reads 165°F (74°C).
For more tender kale, add it to a large bowl and pour a few tablespoons of the dressing over it. Use your hands to massage the dressing into the leaves for 1-2 minutes before assembling the bowls.
Adjust the spice level of the dressing by keeping a few jalapeño seeds for more heat, or using only half a jalapeño for a milder sauce.
Patting the chickpeas completely dry is the key to getting them crispy in the oven.