Whole 30 Paleo Garlic-Rosemary Greek Chicken Meatball Bowls
Total time50 min
Prep time25 min
Cook time25 min
5.0(15)
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Learn more →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
- 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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