Ingredients:

  • 1 lb ground chicken (preferably thigh)
  • 1/2 cup Panko breadcrumbs (60g)
  • 1 large egg, lightly beaten
  • 1/4 cup crumbled feta cheese (40g)
  • 2 tbsp fresh parsley, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tbsp lemon zest
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 cup Basmati rice (185g), rinsed
  • 2 cups chicken broth (475ml)
  • 1 generous pinch saffron threads, crushed
  • 1/4 tsp ground turmeric
  • 1 cup plain full-fat Greek yogurt (245g)
  • 1/2 cup English cucumber, grated and squeezed dry (75g)
  • 1 tbsp fresh dill, finely chopped
  • 1 tbsp lemon juice
  • 1 small clove garlic, grated
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup Kalamata olives, pitted and halved
  • Fresh mint for garnish

Instructions:

  1. Combine chicken broth, crushed saffron, and turmeric in a medium saucepan. Bring to a boil, add rinsed rice, cover, and reduce to a simmer for 15 minutes. Remove from heat and let rest for 5 minutes before fluffing with a fork.
  2. In a large mixing bowl, combine ground chicken, panko breadcrumbs, egg, feta, minced garlic, parsley, oregano, lemon zest, salt, and pepper. Mix by hand until just combined, taking care not to overwork the meat.
  3. Roll the chicken mixture into 1.5-inch meatballs (approximately 12-15 total). Place on a parchment-lined baking sheet and bake at 400°F (200°C) for 18-20 minutes until golden brown and the internal temperature reaches 165°F (74°C).
  4. While meatballs are roasting, prepare the tzatziki by mixing Greek yogurt, grated and dried cucumber, dill, lemon juice, and grated garlic in a small bowl.
  5. Prepare the salad components by dicing the cherry tomatoes, cucumber, and red onion.
  6. Assemble the bowls by layering saffron rice at the bottom, topped with 3-4 meatballs, a dollop of tzatziki sauce, and the vegetable medley. Garnish with Kalamata olives and fresh mint.