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Recipes

Bowl with chicken meatballs, roasted peppers, cucumber and cherry tomatoes

Published on

By Esther Samson

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Servings: 2 servings Preparation: 10 to 15 minutes. Cook time: 30 to 35 minutes. Total time: 40 to 50 minutes.

This chicken meatball bowl combines turmeric rice, roasted Gen V red peppers, Gen V mini cucumbers, and Gen V cherry tomatoes in a colourful and satisfying meal. The chicken meatballs are served with a fresh vegetable salad, feta, and a yogurt, lemon, and dill sauce. It’s a great option for a balanced dinner or meal prep.

Cuisine style
  • Contemporary Cuisine
Category
  • Main
Cooking method
  • Even

Ingredients

250 ml (1 cup) rice

5 ml (1 tsp) turmeric

1 Gen V red bell pepper, halved and seeded

400 g minced chicken

1 jalapeño or Fresno pepper, finely chopped

2 green onions, minced

Fresh cilantro, chopped

60 ml (1/4 cup) feta cheese, crumbled

2 Gen V mini cucumbers, diced

1/2 container Gen V cherry tomatoes, halved

1/4 red onion, minced

120 ml (1/2tasse) plain Greek yogurt

Juice of 1/2 lemon

1 garlic clove, minced or pressed

Fresh dill, chopped

Olive oil

Salt and pepper, to taste

Preparation

  1. Preheat oven to 425°F (220°C).
  2. Place the pepper halves, skin side up, on a large sheet pan. Drizzle with olive oil and bake for 30 to 35 minutes, until the skin is well roasted and slightly blackened.
  3. Meanwhile, in a bowl, combine the ground chicken, jalapeño or Fresno pepper, green onions and cilantro. Season with salt and pepper to taste. Form into meatballs, 8 to 10 depending on size.
  4. Halfway through the peppers, add the chicken meatballs to the baking sheet. Continue cooking for 12 to 15 minutes, or until the chicken is cooked through.
  5. In a saucepan, heat a drizzle of olive oil over medium-high heat. Add the turmeric and stir for a few seconds.
  6. Add the rice and toss to coat well. Add the recommended amount of water for cooking the rice, then season with salt.
  7. Bring to a boil. Reduce the heat to low, cover, and cook for 10 to 12 minutes, or until the rice is tender and the liquid is completely absorbed. Remove from heat and let sit for a few minutes, covered.
  8. In a small bowl, combine yogurt, garlic, dill and lemon juice. Season with salt and pepper to taste.
  9. In a separate bowl, combine the cucumbers, cherry tomatoes, red onion and cilantro. Season with salt and pepper to taste.
  10. Once the peppers are cooked, carefully remove the skin and cut into strips.
  11. Place the peppers in a bowl, add the crumbled feta and mix gently.
  12. Divide the turmeric rice between the bowls. Add the chicken meatballs, cucumber and tomato salad and roasted peppers with feta. Serve with the yogurt sauce and garnish with cilantro and fresh dill.

Keywords

  • chicken meatball bowl
  • ground chicken recipe
  • turmeric rice bowl
  • roasted red peppers
  • Gen V mini cucumbers
  • Gen V cherry tomatoes
  • yogurt lemon sauce
  • easy weeknight dinner
  • cucumber tomato salad
  • balanced chicken meal

Products used