Mediterranean Chicken Meatball Bowls
Dinner Ideas for Cooked Meatballs
This rice bowl combines Jones chicken meatballs, a drizzle of roasted red pepper aioli, crunchy cucumbers, tangy onions, and squeeze of fresh lemon juice, creates a delicious and refreshing meal.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
Roasted Red Pepper Aioli: | |
| 1 | Jarred roasted red pepper |
| 1 cup | Mayo |
Juice of 1/2 lemon (about 2 tablespoons) | |
| 1 teaspoon | Salt |
| 1/4 teaspoon | Garlic powder |
Rice: | |
| 2 cups | White rice |
| 1 | 32 oz. carton chicken broth |
| 1 teaspoon | Salt |
| 1 teaspoon | Turmeric |
| 1 (16 oz.) bag | |
Topping: | |
| 1 | Cucumber, diced |
| 1/2 | Onion, thinly sliced |
| 1/4 cup | Chopped parsley |
| 1 tablespoon | Olive oil |
| 1 teaspoon | Lemon juice |
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Directions
Add sauce ingredients to a blender or food processor. Blend until smooth and store in the fridge until time to eat.
Add rice, chicken broth, salt and turmeric to a medium saucepan over high heat. Bring to a boil, reduce heat, cover and allow to cook through mixing and checking every few minutes until soft.
Add meatballs to a large skillet with a few tablespoons of water over medium-high heat. Cover for 9 minutes or until golden brown and warmed through.
While the rice and meatballs are cooking, mix the topping ingredients in a small bowl.
Once everything is done, assemble and enjoy!
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