Cilantro-Lime Chicken Meatball Bowls with Sweet Corn Pico de Gallo and Cauliflower Rice
Try this Cilantro-Lime Chicken Meatball Bowls with Sweet Corn Pico de Gallo and Cauliflower Rice recipe.
Try this Cilantro-Lime Chicken Meatball Bowls with Sweet Corn Pico de Gallo and Cauliflower Rice recipe.
- 2 green onions chopped
- salt
- 1 tablespoon coconut oil
- 2 tablespoons chopped cilantro
- 1/4 cup minced red bell pepper
- 2 teaspoons honey
- 2 ripe avocados
- 2 cloves garlic pressed or minced
- 1 egg, whisked
- juice of 1/2 lime
- 1 lb ground chicken breast
- 1/2 jalapeno, seeded and minced
- 1/2 cup gluten-free bread crumbs (i use pulverized rice ch
- 1/2 teaspoon salt pepper to taste
- 1 small head cauliflower grated (4-6 cups)
- juice of 1 lime (start with 1/2 lime)
- 2 vine-ripened tomatoes seeded and chopped
- 3/4 cup sweet corn raw or frozen/thawed
- 1/4 red onion minced
- 1/2 jalapeã±o, seeded and minced
- 1/4 cup packed cilantro chopped
- 1/2 cup sweet corn raw or frozen/thawed
- 1 large or 2 small cloves garlic pressed or minced
- Carbohydrate 64.7312917346645 g
- Cholesterol 97.52235955 mg
- Fat 30.6781654924989 g
- Fiber 12.27978118838 g
- Protein 28.702936706987 g
- Saturated Fat 8.16133760842497 g
- Serving Size 1 1 Serving (321g)
- Sodium 102.05748049979 mg
- Sugar 52.4515105462844 g
- Trans Fat 2.3704095289996 g
- Calories 623 calories
Step-by-step
- For the Cilantro-Lime Chicken Meatballs: Preheat oven to 400 degrees then line a half sheet pan with foil and spray with nonstick spray. Set aside. To a large bowl add all ingredients then mix with your hands until just combined. Form into 16 meatballs (helps to wet hands slightly while rolling) then place onto prepared baking sheet. Bake for 16-18 minutes then set aside.
- For the Cilantro-Lime Cauliflower Rice: Melt coconut oil in a large skillet over heat that's just a touch above medium. Add riced cauliflower, season with salt, then saute until crisp-tender, 8-10 minutes. Remove skillet from heat then stir in chopped cilantro and a drizzle of lime juice. Set aside.
- For the Sweet Corn Pico de Gallo: Whisk together honey, salt, and the juice of 1/2 lime in a medium sized bowl. Add remaining ingredients then stir to combine. Add more lime juice if desired. Can be done a day ahead of time.
- For the Guacamole: Mash all ingredients together in a bowl with a fork or potato masher. Can be done a day ahead of time - cover the surface of the guacamole with saran wrap to prevent browning.
- To assemble: scoop cooked cauliflower rice into bowls then top with chicken meatballs, guacamole, and sweet corn pico de gallo, and then serve.
While a traditional heavy beef meatball relies on its own high fat content to stay tender, ground chicken breast demands a delicate touch to avoid turning into rubber in the oven. Ground poultry lacks internal marbling, meaning overworking the meat mixture or skipping the binder guarantees dense, dry spheres rather than the juicy morsels required for a successful bowl. Mixing the ground chicken, egg, and breadcrumbs gently with damp hands until just incorporated preserves the loose protein structure necessary for a tender bite, while baking at a brisk 400 degrees Fahrenheit for precisely eighteen minutes develops a browned exterior without drying out the lean interior. When forming the sixteen portions, keeping a small bowl of water nearby prevents the sticky mixture from tearing apart on the baking sheet. Cauliflower rice frequently suffers from a soggy fate due to trapped moisture released during cooking. Sautéing the grated florets in coconut oil over medium-high heat allows excess water to evaporate rapidly, transforming the vegetable into a crisp-tender base that successfully mimics grains without pooling liquid at the bottom of the bowl. Salt the riced vegetable early in the process to draw out remaining water cells, but wait until the skillet leaves the burner before folding in the fresh cilantro and lime juice to preserve their volatile aromatics. Building these components ahead requires simple chemistry, such as pressing plastic wrap directly onto the surface of the guacamole to block oxygen contact and halt the enzymatic browning that ruins bright green avocado purees within hours. The sweet corn pico de gallo benefits from resting for thirty minutes before service, allowing the salt and honey to pull excess juices from the tomatoes and sweet corn while softening the raw red onion bite. Pairing these bowls with crisp, unsalted tortilla chips or extra lime wedges offers a textural contrast to the soft guacamole and tender meatballs without overwhelming the clean citrus notes.
