Spicy Greek Chicken Meatball Rice Bowl
Enjoy the perfect dinner or meal prep with flavorful chicken meatballs seasoned with spicy Yemeni zhoug paste, crunchy pine nuts, and cumin. They are served with turmeric basmati rice, a crisp salad of romaine lettuce, red onion, kalamata olives, tomatoes, and feta cheese, and drizzled with a simple lemony Greek yogurt sauce.
Servings 4 servings
Calories: 770kcal
Ingredients
Quick Rice Cooker Spiced Yellow Basmati Rice
- 1 cup basmati rice
- ¼ teaspoon turmeric powder
- ¼ teaspoon ground cumin
- ¼ teaspoon ground black pepper
- ½ teaspoon kosher salt
- 1 ½ cups water
Ultimate Zhoug Chicken Meatballs
- ½ medium red onion
- 1 cup flat-leaf parsley leaves
- 2 tablespoons zhoug
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil
- ¼ cup pine nuts
- 1 pound ground chicken
- ½ cup panko breadcrumbs
- 1 large egg
Lemon Greek Yogurt Dressing
- ¾ cup Greek yogurt nonfat plain
- ¼ cup mayonnaise low-fat
- 1 lemon
- ½ cup flat-leaf parsley leaves
- Kosher salt and ground black pepper
Vegetable Salad
- ½ cup parsley leaves
- ½ head romaine lettuce
- 2 plum tomatoes
- 2 Persian cucumbers
- ½ red onion
- ¼ cup kalamata olives
- 1 cup feta cheese
- Kosher salt and ground black pepper
Sides
- pita bread
- Optional: Garnish with chopped parsley and lemon wedges
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips
- Make the Rice: Rinse the rice with water until the liquid is clear. Notes: This may take 3 to 5 rinses and is crucial for fluffy rice. Combine basmati rice, turmeric powder, ground cumin, ground black pepper, and kosher salt in a rice cooker with water and cook. While the rice cooks, proceed to the next step to make and cook the meatballs.
- Make the Meatballs: Blend the red onion, parsley leaves, zhoug paste, garlic powder, ground cumin, salt, black pepper, and olive oil in a food processor. Then, add the aromatic paste to a mixing bowl with the pine nuts, ground chicken breast, breadcrumbs, and egg, and combine well. Finally, form balls with a medium scoop.
- Cook the Meatballs: Preheat the air fryer to 390 °F for 8 minutes or until the internal temperature reaches 165 °F. Note: Depending on the size of your flyer, you might have to cook these in multiple batches. While the meatballs cook, proceed to the next step: making the yogurt dressing.
- Make the Yogurt Dressing: Zest and juice the lemon. Then, blend the Greek yogurt, mayonnaise, lemon juice and zest, parsley leaves, kosher salt, and black pepper in a food processor until smooth and set aside.
- Make the Vegetable Salad: Coarsely chop the parsley and place it in a mixing bowl. Then, slice thin the romaine lettuce, tomatoes, cucumbers, red onion, and kalamata olives and place them in the bowl with the parsley, combining well. Cut the feta cheese into chunks and fold into the salad—season with salt and pepper.
- Prepare the Pita Bread: If serving with pita bread, lightly toast it and cut it into quarters before serving.
- Assemble the Rice Bowl: In a wide bowl, evenly distribute the meatballs, vegetable salad, and rice and drizzle on the dressing.
- Optional: serve wtih pita bread and garnish with lemon wedges and chopped parsley.
Video
Nutrition
Calories: 770kcal | Carbohydrates: 57g | Protein: 38g | Fat: 44g | Saturated Fat: 11g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 180mg | Sodium: 1411mg | Potassium: 1198mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3410IU | Vitamin C: 62mg | Calcium: 345mg | Iron: 5mg
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