Mediterranean Chicken Bowl Recipe (Quick + Easy)
Warm pita, juicy herby meatballs, a bright cucumber salad, and creamy whipped feta. Everything you want, nothing extra.
- Total Time40 minutes
- Yield4 servings 1x
Ingredients
Scale
Meatballs
- 1 pounds ground chicken
- 1 large egg
- ½ cup panko breadcrumbs
- ⅓ cup crumbled feta
- 2 ½ tablespoons grated onion
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried dill
- 1 teaspoon lemon zest
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
Cucumber Salad
- 2 English cucumbers, sliced
- 1 garlic clove, minced
- 1 tablespoon shallot, minced
- 1 tablespoon red wine vinegar
- 2 tablespoons + 2 teaspoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Whipped Feta
- 6 ounces feta (block preferred over pre-crumbled, but either works)
- 2 ounces cream cheese, at room temperature
- ⅓ cup olive oil
- 2 tablespoons fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Serving
- Warm naan (mini or full sized, torn)
- Optional: hummus, tomatoes, kalamata olives, chickpeas
Instructions
- Make the meatballs: Preheat oven to 400°F. Add ground chicken (1 pound), egg (1 large), panko breadcrumbs (½ cup), crumbled feta (⅓ cup), grated onion (2½ tablespoons), garlic (2 cloves, minced), dried oregano (1 teaspoon), dried dill (1 teaspoon), lemon zest (1 teaspoon), olive oil (1 tablespoon), salt (½ teaspoon), and black pepper (½ teaspoon) to a large bowl. Mix gently until just combined. Roll into balls about 1½ inches in size and place on a baking sheet. Bake for 18–22 minutes, or until cooked through.
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Make the cucumber salad dressing: Combine garlic (1 clove), shallot (1 tablespoon), and red wine vinegar (1 tablespoon). Let sit 5 minutes. Slowly whisk in olive oil (2 tablespoons + 2 teaspoons). Season with salt (½ teaspoon) and black pepper (¼ teaspoon).
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Dress the cucumbers: Add cucumbers (2 English) to the dressing and stir gently to coat. Set aside for 10 minutes. Taste and adjust salt and pepper as needed before serving.
- Make the whipped feta: In a food processor fitted with a steel blade, pulse feta (6 ounces) and cream cheese (2 ounces) until combined. Add olive oil (⅓ cup), lemon juice (2 tablespoons), salt (½ teaspoon), and black pepper (¼ teaspoon) and process until smooth.
- Warm naan: Heat naan in a skillet or oven until soft.
- Serve: Tear naan (if using full sized), add meatballs, cucumber salad, and whipped feta and any other desired toppings. Finish with a drizzle of olive oil and a squeeze of lemon.
- Prep Time: 20minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: Mediterranean
Nutrition
- Serving Size:
- Calories: 439
- Sugar: 7.1 g
- Sodium: 219.2 mg
- Fat: 26 g
- Carbohydrates: 23.9 g
- Protein: 30.8 g
- Cholesterol: 152.1 mg