Homemade chicken meatballs and an easy greek cucumber salad over cauliflower rice
Servings 5servings
Prep Time 25 minutesmins
Cook Time 15 minutesmins
Total Time 40 minutesmins
Equipment
5 Airtight containers
Ingredients
For the chicken meatballs:
1lb.Ground chicken
2clovesGarlic, minced
1/2cupBread crumbs
1Egg
1tspSalt
1tsp Black pepper
1tspWorcestershire sauce
For the cucumber salad:
1largeEnglish cucumber, diced
1pintCherry tomatoes, halved
6oz.Kalamata olives, whole or halved
1mediumRed onion, finely diced
8oz.Feta cheese, crumbled
1tbspBalsamic vinegar
1tspBlack pepper
212 oz. bagsCauliflower rice, substitute white or brown rice, cooked according to package instructions
5Naan or pita bread rounds
1Lemon, for garnish
Instructions
For the chicken meatballs:
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, set aside.
In a large mixing bowl combine the ground chicken, garlic, bread crumbs, egg, salt, pepper, and Worcestershire sauce. Mix well to combine.
Using a 1 oz. portion scoop or measuring spoon, scoop even sized meatballs*. Roll into balls and place 2" apart on the prepared baking sheet. Bake at 350 for 12-15 minutes or until the internal temperature reaches 165 degrees.
For the cucumber salad:
In a large mixing bowl combine the cucumber, tomatoes, Kalamata olives, red onion, feta cheese, balsamic vinegar, and black pepper. Toss well to combine.
To assemble, divide prepared cauliflower rice evenly between the 5 containers. Evenly divide the meatballs between the containers. Top each container off with cucumber salad. Serve with a lemon wedge and a mini naan or pita bread.
For serving, I place the entire container in the microwave for 60-90 seconds. That is just long enough to warm the meatballs through but keep the cucumber salad fresh and crunchy. I also place the naan bread in the microwave for 15-20 seconds to soften.
Notes
*When portioning the meatballs try to get an even amount to divide between containers. Using a 1 oz. scoop I got 15 meatballs which is 3 for each bowl.