Mediterranean Chicken Meatball Bowls

There’s just something about a bowl meal that makes weeknights feel easier. You’ve got your protein, veggies, grains, and toppings all in one place — customizable, colorful, and super satisfying.

These Mediterranean Chicken Meatball Bowls are on repeat at my house. Herby chicken meatballs, sautéed veggies, fluffy quinoa, and all the Greek-inspired toppings. They’re fresh enough for summer, cozy enough for fall, and easy enough to pull together on a busy weeknight.

And bonus — they’re meal-prep friendly, so tomorrow’s lunch basically makes itself.

Mediterranean Chicken Meatball Bowls

erby chicken meatballs, sautéed veggies, fluffy quinoa, and all the Greek-inspired toppings.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 people

Course: dinner, lunch, Main Course

Cuisine: Mediterranean

Ingredients Method

Ingredients

  

Meatballs

• 1 LB ground chicken
• 2-3 Tbsp Fresh dill chopped
• 2-3 tbsp fresh parsley chopped
• 2-3 tbsp fresh mint chopped
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• 3 cloves garlic minced
• 1/3 C gluten-free panko or bread crumbs sub almond flour
• 1 egg
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 tbsp avocado oil

Sauteed Veggies

• 1 medium zuchinni diced into quarters
• 1 red bell pepper diced
• 1 tbsp avocado oil
• 1 TSP garlic powder
• 1 tsp garlic + herb seasoning sub greek or italian seasoning
• salt & pepper to taste

For the Quinoa Base:

• 1 bag frozen organic white quinoa sub boxed quinoa
• 1/2 tbsp melted butter
• 1/2 tsp garlic powder
• 1/2 tsp garlic & herb seasoning

Toppings

• Tzatziki
• fresh dill chopped
• greek dressing
• chopped cucumbers
• feta

Method

 

Make the meatballs

1. In a large bowl, whisk the egg. Then combine ground chicken, fresh herbs, oregano, garlic, panko, salt, and pepper. Mix until just combined—don’t overmix.
2. Roll into 1-inch meatballs (about 16).
3. Heat 1 Tbsp avocado oil in a skillet over medium heat. Cook meatballs 2–3 minutes per side until golden and cooked through (165°F internal temp). Remove and let rest.

Cook the quinoa

1. Cook according to package. Once cooked:

   Fluff with a fork, stir in melted butter, garlic powder, salt, and pepper. Set aside.

Cook the veggies

1. In the same skillet you cooked the meatballs (or if you want to cook simultaneously do a seperate skillet), add 1 Tbsp avocado oil. Toss in zucchini and red pepper. Season with garlic & herb seasoning, salt, and pepper.

   Sauté until tender and lightly golden, about 5–7 minutes.

Assemble Bowls

1. Add a scoop of quinoa as the base. Top with meatballs and sautéed veggies.

   Add diced cucumber, a dollop of tzatziki, and a sprinkle of fresh dill.

   Optional: drizzle with Greek dressing before serving.