Herby Chicken Meatball Bowl

Yummy herby meatballs snuggled up with roasted chickpeas and sweet potatoes with a tangy yogurt sauce. 

Ingredients

• 1 pound ground chicken
• 1 sweet potato, peeled and chopped
• 1 can chickpeas, drained and rinsed
• 1/2 cup panko breadcrumbs
• 1/2 cup grated parmesan cheese
• 1/2 cup + 2 tablespoons chopped parsley
• 1 egg
• 1 tablespoon Garlic Herb
• 1/2 teaspoon pepper
• 1/4 cup Italian Herb Olive Oil
• 2 teaspoons Sumac
• 1 teaspoon salt
• 1 cup Greek yogurt
• 1 lemon, juiced
• 1 clove garlic, grated
• Rice or grain of choice for serving

Instructions

1. Heat the oven to 400 degrees
2. In a large bowl add the ground chicken, breadcrumbs, parmesan, 1/2 cup parsley, egg, Garlic Herb seasoning, and pepper.  Mix to combine. Form into balls and place on 1 half of a large sheet pan (or use 2 smaller sheet pans).
3. On the other side of the sheet pan, add the sweet potatoes and chickpeas. Drizzle everything with olive oil to coat. Season the sweet potatoes and chickpeas with sumac and salt.
4. Transfer to the oven and cook for 20 minutes, flipping halfway, until the meatballs are cooked through and the sweet potatoes are tender.
5. Make the yogurt sauce by mixing the yogurt, lemon juice, garlic, and 2 tablespoons of parsley in a small bowl. 
6. Assemble the bowl by adding a nice smear of the yogurt sauce, then topping with rice, meatballs, chickpeas and sweet potatoes.

Serves 4

Takes 35 minutes