Dinner
Chicken Meatball Bowls
It’s light. It’s fresh. It’s loaded with seasonal veggies and premade Whole30 chicken meatballs — it’s dinner on easy mode.
Chicken Meatball Bowls
It’s light. It’s fresh. It’s loaded with seasonal veggies and premade Whole30 chicken meatballs — it’s dinner on easy mode.
Ingredients
- 1 tbsp olive oil
- 1/2 red onion, thinly sliced
- 2 cloves garlic, minced
- 1 small zucchini, sliced into half-moons
- 1 yellow squash, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 1 cup corn (fresh or frozen)
- 1 (12–16 oz) package premade chicken meatballs (fully cooked)
- 2 handfuls fresh spinach and/or arugula
- 1/4 cup fresh basil, chopped
- Juice of 1 lemon
- Salt and pepper to taste
- Optional: balsamic glaze or grated Parmesan (or dairy-free alternative)
Instructions
- In a large skillet or sauté pan, heat olive oil over medium heat.
- Add sliced red onion and cook for 2–3 minutes until softened.
- Stir in garlic and cook for another 30 seconds.
- Add zucchini, yellow squash, cherry tomatoes, and corn. Sauté for 6–7 minutes, until veggies are tender but not mushy. Season with salt and pepper.
- Add premade chicken meatballs to the pan. Cover and cook for 5–7 minutes, stirring occasionally, until the meatballs are heated through and lightly browned.
- Squeeze lemon juice over the whole skillet.
- Stir in fresh spinach and basil. Taste and adjust seasoning.
- Serve as-is, or spoon over quinoa, rice, or polenta rounds.
- Optional: drizzle with balsamic glaze or sprinkle with Parmesan.