Get ready to simplify your week with this Chicken Meatball Meal Prep 2 Different Ways! Juicy, flavorful chicken meatballs are baked to perfection alongside roasted veggies, creating two unique and delicious bowls that are perfect for busy schedules. For a light and refreshing option, enjoy the Mediterranean Bowl with quinoa, roasted zucchini, bell peppers, and red onion, served with a side of tzatziki or hummus. Or, dive into the Teriyaki Bowl, featuring jasmine rice, roasted broccoli, snap peas, and carrots, all topped with a sweet-savory teriyaki glaze. One versatile recipe, two meal prep options! Follow Ronica on <a href="https://www.instagram.com/mymanabites/?hl=en">Instagram</a> @mymanabites for more recipe inspo!
Quick Info
⏱️ 40 min • 🍽️ 4 servings • ⭐ 88%
Nutrition
692 cal • 55g protein • 75g carbs • 19g fat
Tags
[Dinner] • [Lunch] • [Fusion] • [Under 45 Minutes] • [Under 1 Hour] • [Meal] • [Asian]
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 carrot, chopped
- 1 large egg
- 4 garlic cloves
- ⅓ cup panko
- ¼ cup onion
- ¼ cup grated Parmesan cheese
- ¼ cup chopped fresh cilantro
- 2 tablespoons olive oil
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup diced zucchini
- 1 cup diced bell peppers
- ½ cup broccoli
- ½ cup red onion, diced
- 1 tablespoon olive oil
- ½ lemon, juiced
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup cooked quinoa
- 2 tablespoons tzatziki or hummus
- Chopped fresh parsley or dill, for garnish
- ½ cup diced mixed cucumbers and tomatoes (optional)
- 1 cup broccoli florets
- 1 cup snap peas
- ½ cup zucchini
- ½ cup red onion, diced
- ½ cup diced bell peppers
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon garlic powder
- 1 cup cooked jasmine rice
- 2 tablespoons teriyaki sauce
- Sesame seeds, for garnish
- Chopped scallions, for garnish
Instructions Preview
- Preheat the oven to 400°F (200°C), and lin…
- Make the meatballs: In a food processor, c…
- Roll the mixture into 1½-inch balls using …
…and 5 more steps
Recipe by: Ronica Rupan-Tompkins • From: Tasty
