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Coconut Chicken Meatball Bowl: A Tropical Dinner Delight

Coconut Chicken Meatball Bowl
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Coconut Chicken Meatball Bowls are a hearty and satisfying dish that brings a tropical twist to your dinner table.

Ingredients

Scale
  • 1 pound ground chicken
  • 1/2 cup breadcrumbs (or almond flour for a gluten-free option)
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon ginger, minced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
  • 1 can (13.5 oz) coconut milk
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 tablespoon lime juice
  • Cooked rice or quinoa for serving
  • Sliced green onions and lime wedges for garnish

Instructions

  1. In a large bowl, combine ground chicken, breadcrumbs (or almond flour), cilantro, ginger, garlic, salt, black pepper, and red pepper flakes (if using).
  2. Form the mixture into meatballs, about 1 inch in diameter.
  3. In a large skillet, heat a little oil over medium heat and add the meatballs. Cook until browned on all sides.
  4. Once browned, pour in the coconut milk, soy sauce, and lime juice. Bring to a simmer.
  5. Cover and cook for about 15-20 minutes, or until the meatballs are cooked through.
  6. Serve the meatballs over cooked rice or quinoa, garnished with sliced green onions and lime wedges.

Notes

  • For a gluten-free option, use almond flour instead of breadcrumbs and tamari instead of soy sauce.
  • Adjust the amount of red pepper flakes to control the heat level.
  • This dish can be made ahead of time and reheated for a quick meal.

Nutrition

Find it online: https://cookingtrove.com/coconut-chicken-meatball-bowl/