Description
A vibrant meal that combines seasoned ground chicken, fresh vegetables, and creamy tzatziki.
Ingredients
Scale
- 500 g ground chicken
- 60 g red onion, finely chopped
- 2 cloves garlic, minced
- 15 g fresh dill, chopped
- 10 g fresh mint, chopped
- 2 tsp Greek seasoning
- 1 tsp sea salt
- 0.5 tsp black pepper
- 2 tbsp olive oil, plus extra for pan
- 240 g cooked basmati rice
- 100 g Persian cucumber, sliced
- 100 g cherry tomatoes, halved
- 50 g Kalamata olives, pitted
- 50 g feta cheese, crumbled
- 80 g tzatziki sauce
- Lemon wedges, for serving
- Pita bread or pita chips, optional
Instructions
- In a spacious mixing bowl, combine the ground chicken with finely chopped red onion, minced garlic, chopped dill, mint, Greek seasoning, sea salt, black pepper, and olive oil. Using your hands or a hand mixer, blend the mixture thoroughly until all ingredients are well incorporated and evenly distributed.
- Once mixed, take about 2 tablespoons of the meat mixture for each meatball and roll them into uniform balls. Place these formed meatballs onto a tray or plate, ready to be cooked.
- Heat a thin layer of olive oil in a large skillet over medium heat. Arrange the meatballs in a single layer and cook for about 10 to 12 minutes, rotating occasionally, until browned and cooked through. Transfer to a plate covered with foil to keep warm.
- To assemble, divide the cooked basmati rice among serving bowls and artwork with cucumber slices, halved cherry tomatoes, and Kalamata olives. Top with meatballs, garnish with feta cheese, and serve with tzatziki and lemon wedges.
Notes
Be sure to keep the meatballs uniform for even cooking and use fresh herbs for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 850 mg
- Protein: 32 g