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

 Cilantro-Lime Chicken Meatball Bowls with Sweet Corn Pico de Gallo and Cauli-Rice is a fresh, flavorful, and healthy meal that combines juicy chicken meatballs, a vibrant corn pico de gallo, and cauliflower rice, making it perfect for a low-carb or gluten-free option.

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Ingredients:

For the Chicken Meatballs:

1 lb ground chicken

1/4 cup fresh cilantro, chopped

1/4 cup breadcrumbs (or gluten-free breadcrumbs)

1 egg

1/2 tsp garlic powder

1/2 tsp onion powder

1 tsp lime zest

1 tbsp lime juice

Salt and pepper, to taste

1 tbsp olive oil (for cooking)

For the Sweet Corn Pico de Gallo:

1 cup fresh or frozen corn kernels (cooked if frozen)

1/2 cup diced cherry tomatoes

1/4 cup red onion, finely chopped

1/4 cup fresh cilantro, chopped

1 tbsp lime juice

Salt and pepper, to taste

For the Cauli-Rice:

1 medium head of cauliflower, grated or riced (or use store-bought cauliflower rice)

1 tbsp olive oil

1 clove garlic, minced

Salt and pepper, to taste

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Instructions:

1. Make the Chicken Meatballs:

1. Preheat the oven to 375°F (190°C).

2. In a large bowl, combine the ground chicken, chopped cilantro, breadcrumbs, egg, garlic powder, onion powder, lime zest, lime juice, salt, and pepper.

3. Mix until well combined. Roll the mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper.

4. Bake the meatballs for about 15-18 minutes or until they are cooked through and golden brown.

2. Prepare the Sweet Corn Pico de Gallo:

1. In a medium bowl, combine the corn, diced tomatoes, red onion, and chopped cilantro.

2. Add lime juice, salt, and pepper, and toss to combine. Set aside for the flavors to marinate.

3. Cook the Cauli-Rice:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.

2. Add the minced garlic and cook for about 1 minute, until fragrant.

3. Add the riced cauliflower to the skillet and sauté for about 5-7 minutes, stirring occasionally, until tender and slightly golden. Season with salt and pepper to taste.

4. Assemble the Bowls:

1. Divide the cooked cauli-rice between bowls.

2. Top with a few chicken meatballs and a generous portion of sweet corn pico de gallo.

3. Optionally, garnish with extra cilantro or a wedge of lime for serving.

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Tips:

If you're not a fan of cauliflower rice, you can use regular rice or quinoa instead.

For extra flavor, add avocado slices or a dollop of sour cream on top of the bowls.

You can make the meatballs in advance and store them in the fridge for up to 3 days.

Cilantro-Lime Chicken Meatball Bowls with Sweet Corn Pico de Gallo and Cauli-Rice is a fresh, vibrant, and nutritious dish that’s both satisfying and low-carb! The combination of the juicy meatballs, zesty pico de gallo, and cauliflower rice creates a perfect balance of flavors and textures.