Chicken Meatball Taco Bowl

Looking for something healthy and speedy? This Chicken Meatball Taco Bowl is exactly what you need. Herby chicken meatballs to get your protein in, smoky butter bean tacos for the fibre and then all the fresh and crunchy veg to amp up your plant points. Finished with creamy feta and a seed topper. Perfect forl unch or dinner.

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Ingredients

chicken mince 500 g
dried mixed herbs 2 tsp
garlic granules 1 tsp
butter beans 400 g (drained)
natural yoghurt 100 g
paprika 1 tsp
tinned sweetcorn 200 g (drained)
tomatoes 100 g (chopped)
cucumber 1 (chopped)
lemon 1
mixed leaf salad 90 g
feta 80 g (crumbled)
seed mix to garnish

Method

Make & cook the meatballs

To make the meatballs: In a bowl combine the chicken mince, dried mixed herbs and garlic powder. Shape the mixture into golf-sized meatballs (4 per serving).
Heat a dash of oil in a large frying over a medium heat. Fry the meatballs for 7-9 minutes until golden all over and cooked through.
Alternatively, you can cook the meatball in the air fryer at 180°C for 7 minutes.

Make the smoky butter beans

Drain the butter beans.
To make the smoky butter beans: In a small bowl combine the drained butter beans, yoghurt and paprika. Season to taste with salt and pepper.

Prep the rest of the ingredients

Drain the sweetcorn. Chop the tomatoes and cucumber. Juice the lemon.

Assemble the bowl

To assemble the bowls: Place the herby meatballs, smoky butter beans, sweetcorn, tomatoes, cucumber and mixed leaf salad in the bowl. Dress with your favourite oil, lemon juice and salt and pepper. Crumble the feta on top and finish with the seed mix. Enjoy!

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