High in protein, grain free, low carb and paleo, these Greek chicken meatball bowls are loaded with flavor packed herby chicken meatballs, crisp veggies, and a zesty Mediterranean dressing. Simple, nourishing and filling, plus perfect for an easy weeknight meal or meal prep.

I’ve been all about making bowl-meals for my family lately and everyone is loving it!

I have another recipe for Greek meatballs and dairy free tzatziki sauce and wanted to change it up a little with ground chicken.

I’m not particularly a fan of the super low fat, almost fat free ground chicken made from breasts only.

However, that will still work for this recipe if it’s your preference and you want a lower fat option.

I decided to dress up these bowls with sautéed cauliflower rice, a super simple Greek salad and dressing, tzatziki, and lots of fresh dill because it’s my favorite!

Let’s get into all the details so you can make these bowls ASAP!

What You Need to Make Greek Chicken Meatball Bowls

For the Tzatziki, I do have a dairy free recipe option if you like.

However, to cut down on prep time I recommend making it ahead of time, or of course feel free to use a store bought tzatziki if you can have dairy and want to save on prep.

Here’s everything you’ll need to prepare these bowls:

Meatballs:

• olive oil, divided
• ground chicken
• blanched almond flour
• large egg
• red onion, grated
• garlic, minced
• lemon
• fresh parsley
• fresh mint
• coriander
• cumin
• dried oregano
• sea salt
• ground pepper

Bowls:

• Romaine Lettuce
• Cauliflower rice, cooked as desired
• Seedless cucumber
• Cherry tomatoes
• Red onion
• Kalamata olives, pitted
• Feta cheese, or dairy free feta
• Tzatziki – use my recipe or your favorite store bought

Greek Dressing

• olive oil
• lemon juice
• red wine vinegar
• dijon mustard
• pure maple syrup (optional, omit for Whole30)
• garlic clove
• dried oregano
• fine sea salt
• black pepper

How to Make These Greek Chicken Meatball Bowls 

Preheat your oven to 425°F and drizzle 1 tablespoon olive oil on a large baking sheet.

Combine all meatball ingredients (except olive oil) well with your hands until fully combined, careful not to overwork the meat.

The chicken mixture will be sticky, so I recommend lightly wetting your hands OR coating them with olive or coconut oil to roll into meatballs. Simply re-coat when things start sticking.

Form mixture into 20 balls and place an inch apart on the baking sheet. Brush the tops of the meatballs with the additional tablespoon of olive oil.

Bake in the preheated oven for 15-17 mins or until browned and cooked through, careful not to over bake. (continued below)

Continued:

Meanwhile, prepare the greek dressing and bowls. For the dressing, whisk all ingredients together in a small bowl, OR add to a jar with a tight lid and shake together.

For the bowls, start with the romaine lettuce, cauliflower rice, cucumber, tomatoes, olives onions and sprinkle with feta.

Add the cooked meatballs and tzatziki and drizzle all over with the dressing, as desired.

Store leftover meatballs covered in the refrigerator for up to 4 days.

Writing up this recipe is making me crave a bowl all over again!

This recipe is amazing for a quick and healthy weeknight dinner that’s high in protein, low in carbs and free of grains.

You can always customize the bowl ingredients for what suits your family’s tastes. I know you’ll love them as much as we do!

Greek Chicken Meatball Bowls {Paleo, Whole30, Keto}