Eggless Paleo Garlic-Rosemary Greek Chicken Meatball Bowls

Total time50 min

Prep time25 min

Cook time25 min

Eggless Paleo Garlic-Rosemary Greek Chicken Meatball Bowls

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Ingredients

4 servings

For the meatballs

1 ½ lb ground chicken
4 cloves garlic, minced
1 tbsp fresh rosemary, finely chopped
2 tbsp fresh parsley, finely chopped
1 tsp dried oregano
½ tsp ground cumin
½ tsp kosher salt
¼ tsp black pepper
1 large egg
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Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
2 tbsp almond flour
1 tbsp olive oil

For the cauliflower rice

1 medium head cauliflower, cut into florets
1 tbsp olive oil
½ tsp kosher salt

For the lemon-herb drizzle

3 tbsp fresh lemon juice (from about 1 large lemon)
3 tbsp olive oil
1 clove garlic, minced
2 tbsp fresh parsley, finely chopped
¼ tsp dried oregano
¼ tsp kosher salt

For the bowls

1 english cucumber, diced
½ cup pitted kalamata olives, halved
1 cup cherry tomatoes, halved
¼ red onion, thinly sliced
2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
2
In a large mixing bowl, combine the ground chicken, minced garlic, rosemary, parsley, oregano, cumin, salt, pepper, egg, and almond flour. Mix with your hands until just combined — do not overwork the mixture.

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