Herby Chicken Meatball Bowl
There’s something undeniably satisfying about building a bowl that’s packed with flavor, texture, and color. When I first put together this Herby Chicken Meatball Bowl, it was out of sheer craving for something comforting yet fresh. The moment I bit into those juicy meatballs, paired with earthy roasted squash, tender kale, and a spoonful of creamy herb sauce, I knew I had something special.
I wanted this bowl to be more than just a meal. I wanted it to be a balance of nutrition, flavor, and crave-worthy appeal. The herby chicken meatballs bring a savory, aromatic punch, while the roasted butternut squash adds just the right hint of sweetness. The chickpeas provide a hearty protein boost and the kale is gently wilted to preserve its color and nutrients.
The real magic, though, is the creamy herb sauce. It pulls the entire bowl together, adding a zesty brightness that makes every bite sing. I’ve made this dish for lunch, dinner, and even meal prep—it’s endlessly flexible and always satisfying.
Why You’ll Love This Herby Chicken Meatball Bowl
This bowl is the epitome of balance and comfort. You’ll love the juicy texture of the meatballs, seasoned with fresh herbs and a touch of spice. It’s a one-bowl meal that feels indulgent but is actually nourishing. With roasted vegetables, leafy greens, and protein-packed chickpeas, it’s as wholesome as it is delicious. Plus, that green herb sauce is one you’ll want to put on everything.
How to Make the Herby Chicken Meatball Bowl
Step 1: Prepare the Herby Chicken Meatballs
In a large bowl, combine ground chicken with finely chopped red onion, garlic, parsley, dill, salt, pepper, and a dash of paprika. Mix until just combined, then form into bite-sized meatballs. Sear them in a hot skillet with olive oil until browned on all sides and cooked through. Set aside.
Step 2: Roast the Butternut Squash
Peel and cube fresh butternut squash, then toss with olive oil, salt, pepper, and a pinch of smoked paprika. Roast in a preheated oven at 400°F (200°C) for about 25 minutes, flipping halfway through, until golden and tender.
Step 3: Saute the Kale
Wash and de-stem your kale, then roughly chop it. In a large pan, heat olive oil and add the kale with a pinch of salt. Saute for 3 to 4 minutes, just until wilted and deep green.
Step 4: Prepare the Chickpeas
Rinse and drain canned chickpeas, then season with olive oil, garlic powder, and a little lemon juice. Heat in a pan for 5 minutes, stirring frequently, until slightly crispy.
Step 5: Make the Herb Sauce
Blend Greek yogurt with fresh parsley, cilantro, lemon juice, garlic, olive oil, and a touch of salt until smooth. Adjust with water if needed for drizzling consistency.
Step 6: Assemble the Bowl
Add a bed of kale to the base of each bowl. Arrange roasted butternut squash, seasoned chickpeas, and chicken meatballs. Generously drizzle with the herb sauce and top with extra herbs if desired.
Recipe Variations and Possible Substitutions
If you’re not a fan of chicken, you can easily substitute with ground turkey or even a plant-based meat alternative for a vegetarian version. For extra creaminess, add a spoonful of hummus or swap out the Greek yogurt in the herb sauce for a dairy-free yogurt. You can also change up the veggies—roasted sweet potatoes, zucchini, or even beets work beautifully. Don’t have fresh herbs? Dried herbs can work in a pinch, though fresh definitely brings more brightness.
Switching out the chickpeas for lentils or black beans offers a nice twist. And if kale isn’t your thing, try baby spinach or arugula. The bowl is completely adaptable to your tastes and pantry staples.
Serving and Pairing Suggestions
This Herby Chicken Meatball Bowl stands strong on its own, but it also pairs beautifully with warm pita bread or garlic naan for a fuller meal. A side of lemon-tahini dressing or a few pickled onions can give the bowl a tangy kick. For drinks, think light and zesty—a sparkling water with lemon, a crisp white wine, or a homemade mint lemonade can round it out perfectly.
When entertaining, I like to set it up buffet-style so everyone can build their own bowl. It also travels well, making it ideal for lunches, picnics, or casual gatherings. Top it with toasted pine nuts or sesame seeds for a crunch you didn’t know you needed.
Storage and Reheating Tips
The components of this bowl store really well separately. Keep the meatballs, squash, chickpeas, kale, and sauce in individual airtight containers in the fridge. They’ll stay fresh for up to 4 days.
For reheating, warm the meatballs and veggies in a skillet over medium heat or microwave in short bursts until heated through. Reheat the chickpeas separately to maintain their texture. The sauce is best served cold, so keep it refrigerated and stir before using.
This recipe is meal-prep gold. You can prep everything in advance and assemble right before eating. Just avoid freezing the herb sauce, as it may separate.
Frequently Asked Questions
How do I make the meatballs extra juicy?
Mixing the ingredients just until combined and not overworking the mixture is key. Adding a tablespoon of olive oil or yogurt to the mix can also help keep them moist.
Can I bake the meatballs instead of pan-frying?
Yes, you can bake them at 400°F for about 20 minutes or until golden and cooked through. It’s a hands-off method and still delivers great flavor.
Is this recipe gluten-free?
It can be! Just ensure your seasonings and yogurt are certified gluten-free, and skip any breadcrumbs if you use them in the meatballs. You can replace breadcrumbs with almond flour or gluten-free oats.
Can I make this dish vegan?
Definitely. Use plant-based meatballs, a dairy-free yogurt for the sauce, and stick with roasted veggies and chickpeas. It’s just as delicious.
What’s the best way to meal prep this bowl?
Cook each element ahead of time and store separately. Assemble your bowl just before eating to keep textures fresh. The sauce can be made 2-3 days in advance and stored in a jar.
Related Recipe You’ll Like
If you loved this bowl, try my Spiced Chickpea & Quinoa Bowl next. It features crispy chickpeas, fresh herbs, and a lemony tahini drizzle. It’s another flavorful, protein-packed option that’s great for lunch or dinner.
Don’t Forget to Save and Share This Recipe for Later
Make sure to pin this Herby Chicken Meatball Bowl recipe to your Pinterest board so you can find it again easily. Share it with your friends and family on Instagram or Facebook—trust me, they’ll thank you later. And if you make it, I’d love to see your creation, so tag me when you post!
Herby Chicken Meatball Bowl
This Herby Chicken Meatball Bowl is a vibrant, healthy dinner option packed with flavor and nutrition. Featuring juicy chicken meatballs seasoned with fresh herbs, roasted butternut squash, garlicky chickpeas, and tender sautéed kale, it all comes together with a creamy herb yogurt sauce that adds brightness and zest. Perfect for meal prep, weeknight dinners, or a satisfying lunch, this one-bowl meal delivers on both taste and balance. Easy to customize with other proteins or veggies, it's a wholesome and delicious go-to recipe that fits various diets and preferences.
Ingredients
- 1 lb ground chicken
- 1/4 red onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp chopped parsley
- 1 tbsp chopped dill
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 2 tbsp olive oil (plus more for sautéing and roasting)
- 2 cups butternut squash, peeled and cubed
- 1/2 tsp smoked paprika
- 1 bunch kale, stemmed and chopped
- 1 can (15 oz) chickpeas, rinsed and drained
- 1/2 tsp garlic powder
- 1 tbsp lemon juice
- For the Herb Sauce:
- 1/2 cup Greek yogurt
- 1/4 cup parsley leaves
- 1/4 cup cilantro leaves
- 1 clove garlic
- Juice of 1 lemon
- 2 tbsp olive oil
- Salt to taste
- Water (as needed to thin)
Instructions
- In a large bowl, mix ground chicken, onion, garlic, parsley, dill, salt, pepper, paprika, and 1 tbsp olive oil. Form into meatballs.
- Heat 1 tbsp olive oil in a skillet and sear meatballs until browned on all sides and cooked through. Set aside.
- Toss squash cubes with olive oil, salt, pepper, and smoked paprika. Roast at 400°F (200°C) for 25 minutes, turning halfway through.
- In a skillet, sauté kale with olive oil and a pinch of salt for 3–4 minutes until wilted.
- Season chickpeas with olive oil, garlic powder, and lemon juice. Heat in a skillet for 5 minutes.
- Blend Greek yogurt, parsley, cilantro, garlic, lemon juice, olive oil, and salt until smooth. Add water to thin if needed.
- Assemble bowls with kale as the base. Top with squash, chickpeas, meatballs, and herb sauce. Garnish with extra herbs.
Notes
- You can bake the meatballs instead of frying for a lower-fat option.
- Swap kale for spinach, and butternut squash for sweet potato or zucchini.
- Herb sauce can be made dairy-free by using a plant-based yogurt.
- Store components separately and assemble fresh for best texture.
- Meal prep-friendly: keeps well in the fridge up to 4 days.
