Herby Chicken Meatball Bowl (Printable Version)

Aromatic herb-infused chicken meatballs served with roasted chickpeas, sweet potatoes and a tangy yogurt jalapeño dressing.

# Ingredients:

→ Parmesan Roasted Chickpeas

01 - 1 can (15 oz) chickpeas, drained
02 - 1 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/2 tsp garlic powder
05 - 1/2 tsp onion powder
06 - 1/2 tsp herbs de Provence or Italian seasoning
07 - 2 tbsp grated parmesan cheese

→ Roasted Sweet Potatoes

08 - 1 large sweet potato, cut into bite-sized pieces
09 - 1 tbsp olive oil
10 - 1/2 tsp salt
11 - 1/2 tsp ground cinnamon
12 - 1/4 tsp ground cumin

→ Chicken Meatballs

13 - 1 lb ground chicken
14 - 1 cup ricotta cheese
15 - 1 large egg
16 - 1/2 cup panko breadcrumbs
17 - 1 small shallot, finely chopped
18 - 2 green onions, finely chopped
19 - 1/2 cup cilantro, finely chopped
20 - 1/4 cup dill, finely chopped
21 - Zest of 1 lemon
22 - 1/2 tsp salt
23 - 1/2 tsp ground black pepper
24 - 2 tbsp olive oil for frying

→ Yogurt Jalapeño Dressing

25 - 1 cup Greek yogurt
26 - 1 cup fresh basil leaves
27 - 1/2 cup fresh dill
28 - Juice of 1 lemon
29 - 1 tbsp olive oil
30 - 1 tbsp honey
31 - 1 jalapeño, seeds removed and washed
32 - 2 cloves garlic
33 - Salt and pepper to taste

→ Other

34 - 4 cups kale

# Steps:

01 - Preheat the oven to 200°C (400°F). Drain and pat dry the chickpeas with paper towels. Transfer them to a baking sheet and toss with olive oil, salt, garlic powder, onion powder, herbs de Provence, and parmesan. Bake for 15 minutes.
02 - Cut the sweet potato into bite-sized pieces. Transfer to a baking sheet and toss with olive oil, salt, cinnamon, and cumin. Bake for 15-20 minutes or until tender and lightly browned.
03 - Combine ground chicken, ricotta, egg, panko breadcrumbs, shallot, green onions, cilantro, dill, lemon zest, salt, and pepper in a bowl. Mix thoroughly. Form into cylinder or ball shapes (~2 tbsp each). Heat olive oil in a pan over medium-high heat and cook meatballs in batches for 3-4 minutes per side, until golden and cooked through (internal temperature reaches 74°C or 165°F).
04 - In a food processor or blender, combine Greek yogurt, basil, dill, lemon juice, olive oil, honey, jalapeño, garlic, salt, and pepper. Blend until smooth.
05 - Divide kale, roasted sweet potatoes, chickpeas, and meatballs evenly into bowls. Drizzle with yogurt jalapeño dressing and serve immediately.

# Notes:

01 - Chilling the dressing for 15 minutes before serving enhances flavor.

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