Artificial Food Coloring Free Paleo Lemon-Oregano Greek Chicken Meatball Bowls
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Learn more āIngredients
4 servings
For the meatballs
- 1 lb ground chicken
- 1 tsp lemon zest (from about 1 lemon)
- 1 tbsp fresh lemon juice
- 2 cloves garlic, finely minced
- 1 Ā½ tsp dried oregano
- Ā½ tsp ground cumin
- Ā½ tsp kosher salt
- Ā¼ tsp black pepper
- 1 egg, lightly beaten
- 2 tbsp almond flour
- 1 tbsp olive oil
For the tzatziki
- 1 can (13.5 oz) full-fat coconut milk yogurt (or plain coconut yogurt)
- Ā½ english cucumber, grated and squeezed dry
- 1 clove garlic, finely minced
- 1 tbsp fresh lemon juice
- 1 tbsp fresh dill, chopped
- Ā¼ tsp kosher salt
For the cauliflower rice
- 1 large head cauliflower, cut into florets
- 1 tbsp olive oil
- Ā¼ tsp kosher salt
For the bowls
- 1 cup cherry tomatoes, halved
- Ā½ english cucumber, diced
- ā cup pitted kalamata olives, halved
- Ā¼ red onion, thinly sliced
For serving
- fresh parsley, roughly chopped (optional)
- lemon wedges (optional)
Instructions
- 1
Make the tzatziki: Grate the half cucumber on the large holes of a box grater, then gather it in a clean kitchen towel and squeeze firmly until most of the liquid is expelled. Stir together the squeezed cucumber, coconut yogurt, minced garlic, lemon juice, dill, and salt in a small bowl until combined. Refrigerate while you prepare the rest of the dish.
- 2
Make the cauliflower rice: Working in two batches, pulse the cauliflower florets in a food processor until broken down into rice-sized pieces, about 8ā10 short pulses ā stop before it turns to mush. Heat 1 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the cauliflower rice and salt, spread into an even layer, and cook undisturbed for 2 minutes, then stir and cook for another 2ā3 minutes until the pieces are just tender and lightly golden at the edges. Transfer to a bowl and wipe out the skillet.
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