Simple, nourishing meals: Greek herb chicken meatballs bowl

Greek herb chicken meatballs bowl

This month, we’re lucky enough to feature a guest culinarian sharing one of his favorite dinner creations. Stavros — or “Stav” — is a true creative force in the kitchen, known for crafting flavorful dishes inspired by curiosity and exploration. Beyond cooking, he loves getting lost in a good book, traveling the world, and discovering new ingredients and unexpected flavor combinations along the way.

This Mediterranean-inspired bowl brings balance, flavor, and nourishment onto one plate. With protein-rich chicken meatballs, fresh herbs, creamy tzatziki, and a vibrant Greek salad, it’s a meal that supports muscle health, digestion, and sustained energy—without feeling heavy.

It’s also a beautiful reminder that healthy eating doesn’t have to be complicated. Simple ingredients, bold flavors, and a little time in the kitchen can go a long way in supporting how you feel day to day.

Greek Herb Chicken Meatballs Bowl

with Tzatziki, Greek Salad, White Rice & Lemon

Prep Time: 35 minutes
Cook Time: 25 minutes
Serves: 4 (8–9 meatballs)

Ingredients

For the Meatballs

• 1 lb ground chicken (or turkey)

• 2/3 cup crumbled feta cheese

• 1 large egg

• 1/2 cup breadcrumbs

• 1/2 red onion, finely diced

• 3 cloves garlic, minced

• 1/4 cup fresh parsley, chopped

• 1/4 cup fresh dill, chopped

• 2 tbsp fresh mint, chopped

• 1 tsp dried oregano

• 1 tsp paprika

• Salt and black pepper, to taste

• 2 tbsp olive oil (for baking dish)

For the Greek Salad

• 1 cup cherry tomatoes, halved

• 1 cucumber, chopped

• 1/2 red onion, thinly sliced

• 2/3 cup feta cheese, chunked

• 1/2 cup mixed olives (Kalamata + green)

• 2 tbsp extra virgin olive oil

• 1 tbsp red wine vinegar

• 1 tsp dried oregano

• Salt and pepper, to taste

• Fresh dill, for garnish

For the Tzatziki

• 1 cup full-fat Greek yogurt

• 1 cucumber, grated and squeezed dry

• 2 tbsp fresh dill, chopped

• 1 clove garlic, minced (optional)

• 2 tbsp extra virgin olive oil

• 1 tsp lemon juice

• 1 tsp red wine vinegar

• Salt, to taste

For Serving

• 1 1/2 cups long-grain white rice

• 1 lemon, cut into wedges

• Extra fresh dill

• Optional drizzle of olive oil

Instructions

1. Make the Tzatziki
Grate the cucumber and squeeze out as much liquid as possible using a clean towel (this keeps it thick and creamy).
Mix with yogurt, dill, olive oil, lemon juice, vinegar, and salt.
Cover and refrigerate while preparing the rest.

2. Prepare the Meatballs
Preheat oven to 400°F (200°C).
In a large bowl, combine ground chicken, feta, egg, breadcrumbs, onion, garlic, herbs, and spices.
Mix gently until just combined—avoid overmixing.

Tip: Wet hands with cold water before rolling to prevent sticking.

3. Shape and Bake
Lightly coat a baking dish with olive oil.
Form 8–9 golf ball-sized meatballs and place in the dish.
Bake for 20–25 minutes, turning halfway through, until golden and cooked through (internal temp 165°F).

4. Cook the Rice
Cook rice according to package instructions.
Season lightly with salt and fluff with a fork.

5. Assemble the Greek Salad
In a bowl, combine tomatoes, cucumber, red onion, olives, and feta.
Drizzle with olive oil and vinegar.
Season with oregano, salt, and pepper, then toss gently.
Finish with fresh dill.

6. Plate and Serve
Start with a base of rice.
Top with 2 meatballs per serving.
Add a generous spoon of tzatziki and a side of Greek salad.
Finish with fresh dill, a squeeze of lemon, and a drizzle of olive oil.