Zucchini-Feta Chicken Meatball Bowls

Name: Zucchini-Feta Chicken Meatball Bowls
Cook time: 30 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 1 lb ground chicken; 1 medium zucchini grated; 0.5 cup panko breadcrumbs; 0.5 cup feta cheese crumbled; 0.33 cup yellow onion minced; 2 tbsp fresh dill finely chopped; 2 tbsp jalapeño minced, optional; 1 tsp lemon zest; 0.75 tsp kosher salt; 0.75 tsp garlic powder; 0.5 tsp black pepper; 0 extra-virgin olive oil for cooking; 0 extra-virgin olive oil for cooking; 1 English cucumber diced; 1 large avocado cut into chunks; 2 tbsp fresh basil chopped; 1 tbsp lemon juice or to taste; 2 tbsp extra-virgin olive oil; 0 kosher salt to taste; 0 black pepper to taste; 0 white rice cooked; 0 tzatziki for serving; 0 extra-virgin olive oil drizzle

These zucchini-feta chicken meatball bowls are a fabulous way to use up summer zucchini and sneak in some veggies. The meatballs are packed with feta, fresh herbs, jalapeno, and lemon zest, served over white rice with a cucumber avocado salad and a scoop of tzatziki. Ready in just 30 minutes!

By @dishingouthealth

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

1 lb ground chicken
1 medium zucchini grated
0.5 cup panko breadcrumbs
0.5 cup feta cheese crumbled
0.33 cup yellow onion minced
2 tbsp fresh dill finely chopped
2 tbsp jalapeño minced, optional
1 tsp lemon zest
0.75 tsp kosher salt
0.75 tsp garlic powder
0.5 tsp black pepper
0 extra-virgin olive oil for cooking
0 extra-virgin olive oil for cooking
1 English cucumber diced
1 large avocado cut into chunks
2 tbsp fresh basil chopped
1 tbsp lemon juice or to taste
2 tbsp extra-virgin olive oil
0 kosher salt to taste
0 black pepper to taste
0 white rice cooked
0 tzatziki for serving
0 extra-virgin olive oil drizzle

Instructions

Combine all meatball ingredients in a large bowl. Use your hands to thoroughly mix and mash the mixture together. Scoop and roll into 24 mini meatballs.
Heat a good glug of olive oil in a large skillet over medium heat. Add half of the meatballs and cook until golden, rotating to brown all sides, about 6 to 7 minutes. Transfer to a plate and repeat with the second batch.
Meanwhile, prepare the Cucumber-Avocado Salad by combining all ingredients in a large bowl; mix well.
Serve meatballs over white rice with Cucumber-Avocado Salad and a scoop of tzatziki. Drizzle components with a little olive oil and garnish with extra fresh dill (optional) and cracked black pepper.