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.
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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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