Greek Chicken Meatball Salad Bowls

These Greek Chicken Meatball Bowls are fresh, colorful, and packed with all the good stuff—juicy Greek chicken meatballs, crisp seasonal vegetables, briny olives cooked rice, creamy hummus, and a generous drizzle of herby tzatziki. It’s the kind of meal that feels nourishing and satisfying without being fussy or complicated.

What I love most about these bowls is how they celebrate the best produce of the season. Think crisp cucumbers, perfectly ripe tomatoes, fresh green bell peppers, and plenty of pungent parsley, all piled onto a bowl with tender, protein-packed chicken meatballs. Add a few quick-marinated veggies, creamy hummus, and cool, herby tzatziki, and you’ve got a colorful, wholesome dinner that hits all the right notes.

This is exactly the kind of meal I love making when our farm and farmers market booth are overflowing with summer produce. It’s fresh, filling, and incredibly flexible—use whatever seasonal veggies you have on hand and let everyone build their own bowl. No complicated techniques, no long list of ingredients, just really good food that comes together into one satisfying meal. Win win!

Happy cooking everyone!

Greek Chicken Meatball Salad Bowls

Prep Time: 20 minutes
Cook Time: 15 minutes
Serves: 4

Ingredients

Greek Salad

  • 1 cup thinly sliced cucumbers

  • 1 cup cherry tomatoes, sliced

  • 1/4 cup thinly sliced red onion

  • 1/3 cup sliced kalamata olives

  • 2 Tablespoons minced parsley

  • 1 Tablespoon extra virgin olive oil

  • 2 teaspoons red wine vinegar

  • fat pinch of salt and freshly ground black pepper

Greek Chicken Meatballs

  • 1 lb. ground chicken (may sub ground lamb, turkey, or beef)

  • 3 Tablespoons minced red onion

  • 1/4 cup minced parsley

  • 2 garlic cloves, finely minced

  • 2 teaspoons lemon zest

  • ½ teaspoon dried oregano

  • ½ teaspoon fine salt

  • ¼ teaspoon black pepper

For serving

  • Hummus (I love this recipe!)

  • Tzatziki

  • Cooked white rice

  • lettuce

  • feta cheese

  • crushed red pepper flakes

  • minced parsley

Preparation

  1. Prepare the salad by adding all the ingredients into a bowl and tossing well. Keep to the side to let everything marinate for a few minutes while you make your meatballs.

  2. Preheat the oven to 400F. Add all the ingredients for the meatballs together in a large bowl. Use your hands to form the mixture into small meatballs about 1 inch in size. Drop the meatballs onto a sheet pan. Place in the oven and cook for about 15-18 minutes or until the chicken is cooked through.

  3. To serve divide the Greek salad between bowls. Top with the meatballs, cooked white rice, lettuce, hummus, tzatziki, feta cheese, crushed red pepper flakes and minced parsley. Enjoy!

Notes

Use this recipe as a guide and adjust measurements and ingredients as necessary.

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