Greek Chicken Meatball Bowl

This Greek bowl is the perfect combination of savory, tangy and fresh. The greenhouse mini cucumbers bring major crunch to this veggie-centric bowl.

Ingredients

For the bowl:

1 dry pint GREENHOUSE mini cucumbers, divided and diced
1 cup GREENHOUSE red grape tomatoes, halved
1 cup GREENHOUSE yellow grape tomatoes, halved
4 cups brown rice, cooked
¼ cup red onion, thinly sliced
Fresh mint and parsley, for garnish

For the meatballs:

2 lb ground chicken
4 garlic cloves, minced
¼ cup red onion, finely diced
2 tbsp fresh parsley, chopped
2 tbsp fresh mint, chopped
1 ½ tsp sea salt
1 tsp dried oregano
1 tsp dried dill
½ tsp chili powder
¼ tsp pepper

For the tzatziki:

⅔ cup GREENHOUSE mini cucumbers, diced
1 cup plain Greek yogurt
¼ cup fresh mint
1 garlic clove, minced
2 tsp lemon juice
⅛ tsp sea salt
⅛ tsp pepper

DIRECTIONS

Preheat oven to 400°F and line a baking sheet with parchment paper.
In a large bowl, add all the meatball ingredients and mix well.
Using a spoon, scoop out about two tablespoons of mixture, form into meatballs, and place on baking sheet evenly spaced apart.
Place meatballs in the oven and bake until fully cooked through.
While meatballs cook, add all the tzatziki ingredients into a food processor and pulse until the cucumber is minced and the sauce is smooth.
To serve bowls, add rice, 3-4 meatballs, vegetables, and tzatziki sauce. Garnish with mint, parsley, and serve.

Recipe courtesy of Pure Flavor

JUST ADD GREENHOUSE GOODNESS

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