Red Meat Allergy Friendly Paleo Lemon-Oregano Greek Chicken Meatball Bowls

Total time45 min

Prep time25 min

Cook time20 min

5.0

(9)

Red Meat Allergy Friendly Paleo Lemon-Oregano Greek Chicken Meatball Bowls

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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.

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