Paleo Lemon-Oregano Greek Chicken Meatball Bowls
These bowls are bright, herby, and satisfying in a way that makes you forget you're eating something genuinely wholesome. Ground chicken meatballs get loaded with lemon zest, fresh lemon juice, garlic, oregano, and cumin before being seared golden on the stovetop and finished in the oven — the result is juicy, fragrant, and packed with Mediterranean flavor. The base is cauliflower rice cooked in olive oil until it picks up just a little color at the edges, which gives it a nutty depth that plain steamed cauli never achieves. Tzatziki is usually the one component that trips up grain-free eaters, but here it's made with full-fat coconut yogurt, grated cucumber, dill, garlic, and lemon — creamy, cool, and completely dairy-free without tasting like a compromise. Almond flour stands in for breadcrumbs to bind the meatballs, keeping everything in line with whole-food eating while still giving them a tender, cohesive texture. Cherry tomatoes, diced cucumber, Kalamata olives, and thin-sliced red onion round out each bowl with color and crunch. This one serves four and comes together in a logical sequence — tzatziki first, then the cauliflower rice, then the meatballs — so nothing sits around getting cold while you scramble at the end.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
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 ½ tsp dried oregano
- ½ tsp ground cumin
- ½ tsp kosher salt
- ¼ 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)
- ½ english cucumber, grated and squeezed dry
- 1 clove garlic, finely minced
- 1 tbsp fresh lemon juice
- 1 tbsp fresh dill, chopped
- ¼ tsp kosher salt
For the cauliflower rice
- 1 large head cauliflower, cut into florets
- 1 tbsp olive oil
- ¼ tsp kosher salt
For the bowls
- 1 cup cherry tomatoes, halved
- ½ english cucumber, diced
- ⅓ cup pitted kalamata olives, halved
- ¼ 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 8–10 short pulses — 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 2–3 minutes until the pieces are just tender and lightly golden at the edges. Transfer to a bowl and wipe out the skillet.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!