Hot Honey Chicken Meatball Bowls
Baked chicken meatballs tossed in a sticky homemade hot honey glaze, served over cauliflower rice and green beans. Perfect for meal prep with 29 grams of protein and 7 grams of fiber per bowl.
Servings: 4 bowls
Calories: 375kcal
Ingredients
For the Meatballs
- 1 lb. ground chicken (93% lean)
- 1/3 cup panko breadcrumbs
- 1 large egg
- 2 Tbsp. plain Greek yogurt (5% or 2%)
- 2 cloves garlic, minced
- 2 Tbsp. finely chopped green onion
- 1 Tbsp. soy sauce
- 1/2 tsp. ground ginger
- 1/2 tsp. salt
- 1/4 tsp. black pepper
For the Glaze
- 1/3 cup honey
- 1 Tbsp. sriracha or chili garlic sauce
- 3 Tbsp. soy sauce
- 2 Tbsp. rice vinegar
- 2 cloves garlic, minced
- 1 tsp. cornstarch mixed with 1 Tbsp. water
For the Bowls
- 20 oz. green beans, cooked
- 12 oz. bag frozen cauliflower rice, cooked
- chopped green onions, for garnish
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment.
- In a bowl, combine the ground chicken, panko, egg, Greek yogurt, garlic, green onion, soy sauce, ginger, salt, and pepper. Mix just until combined, don't overwork it.
- Roll into 16 meatballs and place on the baking sheet. I like to use a cookie scoop, portion them onto the pan, then roll them smooth with wet hands.
- Bake 16 to 18 minutes, until the internal temperature hits 165°F. Chicken meatballs can look pale even when they're done, so go by temp, not color.
- While they bake, make the glaze. Combine the honey, sriracha, soy sauce, rice vinegar, and garlic in a small saucepan over medium heat. Simmer 2 to 3 minutes.
- Stir in the cornstarch slurry and simmer another 1 to 2 minutes, until glossy and slightly thickened.
- Toss the baked meatballs in about half the glaze. Reserve the rest for drizzling over the bowls.
- Divide the cooked cauliflower rice and green beans between 4 bowls or meal prep containers. Top each with 4 meatballs and the remaining glaze. Garnish with green onions.
- Green beans: cook them however you prefer. I like to blanch them and then pan sear in olive oil with garlic powder and granulated onion. You can also air fry at 380°F for about 15 minutes.
Notes
- Use 93% lean ground chicken. 99% fat-free will give you dry meatballs.
- Mix the meat just until combined. Overworking it makes them tough.
- Don't skip the cornstarch slurry, it's what makes the glaze cling instead of running off.
- Swap the cauliflower rice for jasmine or brown rice if you prefer, and adjust your macros accordingly.
- Any veggie works in place of the green beans. Edamame adds extra protein and fiber.
- Low-sodium soy sauce in both the meatballs and the glaze will bring the sodium down significantly.
- Nutritional information is an estimate and will vary with substitutions.
Nutrition
Serving: 1serving | Calories: 375kcal | Carbohydrates: 43g | Protein: 29g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 150mg | Sodium: 1084mg | Potassium: 990mg | Fiber: 7g | Sugar: 31g
