Mediterranean Chicken Meatball Bowls
The Weeknight Bowl You’ll Put on Repeat
These Mediterranean Chicken Meatball Bowls serve Jones No Antibiotics Ever Chicken Meatballs over turmeric-golden rice with a creamy homemade roasted red pepper aioli, fresh cucumber, thinly sliced onion, parsley, and a squeeze of lemon. Bright, filling, and on the table in 30 minutes.
Ingredients
- Roasted Red Pepper Aioli:
- 1 jarred roasted red pepper
- 1 cup mayo
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- Rice:
- 2 cups white rice
- 1 32 oz. carton chicken broth
- 1 teaspoon salt
- 1 teaspoon turmeric
- 1 (16 oz.) bag Jones Dairy Farm No Antibiotics Ever Chicken Meatballs
- Topping:
- 1 cucumber, diced
- 1/2 onion, thinly sliced
- 1/4 cup chopped parsley
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
Directions
Add sauce ingredients to a blender or food processor. Blend until smooth and store in the fridge until time to eat.
Add rice, chicken broth, salt and turmeric to a medium saucepan over high heat. Bring to a boil, reduce heat, cover and allow to cook through mixing and checking every few minutes until soft.
Add meatballs to a large skillet with a few tablespoons of water over medium-high heat. Cover for 9 minutes or until golden brown and warmed through.
While the rice and meatballs are cooking, mix the topping ingredients in a small bowl.
Once everything is done, assemble and enjoy!
Ratings & Reviews
Leave a reviewRelated Recipes
Lettuce Wraps with Soy and Sesame Meatballs
Cheesy Meatball Bombs with Marinara
Creamy One-Pot Chicken Meatball Orzo with Asparagus
