Cilantro-Lime Chicken Meatball Bowls with Sweet Corn Pico de Gallo and Cauli-Rice

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • For the Cilantro-Lime Chicken Meatballs:
  • 1lb ground chicken breast
  • 2 green onions, chopped
  • 1/4 cup minced red bell pepper
  • 1/2 jalapeno, seeded and minced
  • 2 Tablespoons chopped cilantro
  • 2 cloves garlic, pressed or minced
  • juice of 1/2 lime
  • 1 egg, whisked
  • 1/2 cup gluten-free bread crumbs (I use pulverized Rice Chex)
  • 1/2 teaspoon salt, pepper to taste
  • For the Cilantro-Lime Cauliflower Rice:
  • 1 Tablespoon coconut oil
  • 1 small head cauliflower, grated (4-6 cups)
  • salt
  • 2 Tablespoons chopped cilantro
  • juice of 1/2 lime
  • For the Sweet Corn Pico de Gallo:
  • juice of 1 lime (start with 1/2 lime)
  • 2 teaspoons honey
  • 2 vine-ripened tomatoes, seeded and chopped
  • 3/4 cup sweet corn, raw or frozen/thawed
  • 1/4 red onion, minced
  • 1/2 jalapeño, seeded and minced
  • 1/4 cup packed cilantro, chopped
  • salt
  • For the Guacamole:
  • 2 ripe avocados
  • juice of 1/2 lime
  • 1/2 cup sweet corn, raw or frozen/thawed
  • 1 large or 2 small cloves garlic, pressed or minced
  • salt

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. To assemble: scoop cooked cauliflower rice into bowls then top with chicken meatballs, guacamole, and sweet corn pico de gallo, and then serve.

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