Chicken Dill Meatball Bowl with Green Rice Recipe

Chicken Dill Meatball Bowl with Green Rice

Level: Easy
Yield: 3 to 4 servings
Total Time: 45 min
Active Time: 45 min

Nutritional Information (per serving):
Serving Size: 1 out of 10 servings
Calories: 240
Total Fat: 13 g
Saturated Fat: 3 g
Carbohydrates: 20 g
Dietary Fiber: 1 g
Sugar: 2 g
Protein: 11 g
Cholesterol: 62 mg
Sodium: 258 mg

Transform your everyday grain bowl into a flavor-packed masterpiece! Inspired by my father's secret rice-cooking method, this dish starts with fluffy green rice tossed in a zesty chimichurri-style sauce bursting with herbs. Top it with tender, tangy chicken meatballs, creamy feta, thick Greek yogurt, and burst-of-juice cherry tomatoes. Quick-pickled onions add a sweet crunch and vibrant popcustomize with your favorites for an irresistible meal that'll have you craving seconds.

Ingredients

• Nonstick cooking spray
• 1 cup long grain rice
• 2 teaspoons vegetable oil
• Kosher salt
• 1/4 cup red wine vinegar
• 1 tablespoon sugar
• 1 medium red onion, thinly sliced
• 1 pound ground chicken
• 2 ounces feta, crumbled (about 1/3 cup), plus extra for garnish
• 1/4 cup panko breadcrumbs
• 1 cup dill fronds, plus 1/4 cup chopped
• 3 garlic cloves, 2 minced and 1 left whole
• 1 large egg
• 1 cup cilantro leaves
• 1 cup parsley leaves
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup extra-virgin olive oil
• Cherry tomatoes and Greek yogurt, for serving
• Special equipment: 1-ounce ice cream scoop; mini food processor

Instructions

1. Position a rack in the upper third of your oven and set it to broil on high heat. Cover a baking sheet with aluminum foil and coat it with nonstick spray.
2. In a medium saucepan set over high heat, combine rice, vegetable oil, 1 1/2 cups water, and a pinch of salt. Bring to a boil, then cover and simmer on low until the rice is tender and fluffy, about 20 minutes.
3. Meanwhile, whisk together red wine vinegar, sugar, and 1/2 teaspoon salt in a bowl until the sugar dissolves. Stir in the onion slices and toss until coated.
4. In a large mixing bowl, combine ground chicken, crumbled feta, panko, chopped dill, minced garlic, the egg, and 3/4 teaspoon salt. Stir thoroughly until the mixture is uniform.
5. Using a 1-ounce ice cream scoop, portion the meat mixture onto your prepared baking sheet (should yield around 24 meatballs). Lightly spray the meatballs with more cooking spray. Broil until the meatballs are browned and thoroughly cooked, roughly 7 minutes.
6. In a mini food processor, blend the whole garlic clove, cilantro, parsley, red pepper flakes, 1 teaspoon salt, and the remaining dill until finely minced. With the motor running, stream in the olive oil. Mix half of this herby sauce into the cooked rice, then fluff with a fork.
7. To serve, pile rice into bowls and arrange the meatballs, pickled onions, cherry tomatoes, crumbled feta, and a spoonful of yogurt on top.