Greek Chicken Meatball Bowls with Tzatziki and More Pressure Cooker Goodies
This vibrant Greek chicken meatball bowl is quick to prep, packed with protein, and finished with cool homemade tzatziki — perfect for meal prep or a fresh family dinner.
Equipment
- 1 Mixing bowl for meatball mixture
Ingredients
Main ingredients
- 1 lb Ground chicken 99/1 lean
- ¼ cup Italian breadcrumbs
- ¼ cup Parsley finely chopped
- ¼ cup Onion finely chopped
- 2 cloves Garlic minced
- 1 teaspoon Dried oregano
- ½ teaspoon Ground cumin
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
- 1 cup Plain Greek yogurt 2%
- ½ cup Cucumber grated and drained
- 2 cloves Garlic minced
- 2 tablespoon Lemon juice
- 2 tablespoon Fresh dill finely chopped
- 1 tablespoon Olive oil
- 1.5 cups Cucumber chopped
- 1 cup Cherry tomatoes halved
- ½ cup Red onion thinly sliced
- ½ cup Kalamata olives sliced lengthwise
- ½ cup Fat-free feta cheese
- ½ tablespoon Olive oil
- 1 tablespoon Lemon juice
- ½ tablespoon Balsamic vinegar
- 1 pinch Salt for salad
- 2 cups Cooked brown rice
- 4 cups Romaine lettuce chopped
Instructions
Instructions
- Preheat oven to 400°F and line a baking tray with parchment paper.
- In a large bowl, combine ground chicken, breadcrumbs, parsley, onion, garlic, oregano, cumin, salt and pepper. Mix gently.
- Scoop about 1.5 tablespoons, form into meatballs, and arrange on tray.
- Bake for 20–25 minutes until cooked through and golden.
- Mix tzatziki sauce: yogurt, cucumber, garlic, dill, lemon juice, olive oil, salt and pepper. Chill.
- To assemble: layer cooked rice, meatballs, chopped veggies, tzatziki and drizzle with olive oil, lemon juice, and vinegar. Serve immediately.
Notes
Store meatballs separately. Tzatziki should stay chilled to maintain texture. Meal prep components can be divided between containers for freshness.