Sweet Chili Chicken Meatball Bowls
Sweet Chili Chicken Meatball Bowls in just 30 minutes! With 26 grams of protein and a super easy method for making them, I could not be more obsessed with this recipe. Whether you need an easy weeknight meal, a new meal prep idea, or want to impress guests at dinner, these delicious bowls hit all the marks!
Servings 4 Servings
Calories 458kcal
Equipment
Ingredients
Meatballs
- 1 pound ground chicken
- 1 large egg
- 3/4 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
Sweet Chili Sauce
- 1/4 cup water
- 1/4 cup rice vinegar
- 1/4 cup honey
- 1 Tablespoon tapioca starch
- 1 teaspoon soy sauce or tamari/coconut aminos
- 1 teaspoon crushed red pepper
- 1/2 teaspoon minced garlic
Bowls
- 2 cups cooked jasmine rice
- 1 cup shredded carrots
- 2 cups shredded green cabbage
- 1 teaspoon salt
- 1 Tablespoon avocado oil
- chopped green onions and crushed peanuts for garnish
Instructions
- Preheat the oven to 400 degrees F.
- In a medium bowl, mix together all of the meatball ingredients until fully combined.
- Using a small scoop or spoon, form 1-1 1/2 inch meatballs and place them on a baking sheet lined with parchment paper.
- Bake them for 15 minutes.
- Meanwhile, in a saucepan, combine all of the sauce ingredients and whisk well.
- Turn the heat on to medium-low, and whisk occasionally as it comes to a simmer.
- Heat the oil in a skillet over medium-high heat, and add the carrots, cabbage, and salt. Sauté until the veggies begin to soften. About 5-7 minutes.
- Remove the baked meatballs from the oven and brush or toss in the sauce. Broil them for 3-4 minutes until browned.
- Assemble the bowls by adding rice, meatballs, and sautéed veggies, and top with extra sauce, green onions, and crushed peanuts.
Video
Notes
Storing - airtight container in the fridge for up to 4 days and freezer for up to 3 months.
Save time with store-bought sweet chili sauce and shredded veggies.
Thin out the sauce by adding 1 teaspoon of water at a time so it drizzles over the top better.
Nutrition
Serving: 2cups | Calories: 458kcal | Carbohydrates: 56g | Protein: 26g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 144mg | Sodium: 1419mg | Potassium: 835mg | Fiber: 3g | Sugar: 21g | Vitamin A: 4663IU | Vitamin C: 14mg | Calcium: 74mg | Iron: 3mg