• Susie Csorsz Brown

Fajita bowls with Juicy Chicken-Zucchini Meatballs

I mean, who doesn't love to pile yummy things in a bowl and scoop it up? Even better, if it is a dinner that the different parts can be prepped well in advance, and then baked (read: mostly hands-off) while you run around getting the rest of your day together? And since the components can be self-assembled, this accommodates every level of pickiness. What I know for sure is this will definitely be on repeat at our house.

Fajita-flavored yumminess, all in a bowl


Fajita bowls with Juicy Chicken-Zucchini Meatballs

Yield: 5 -6 servings


Ingredients


3 large zucchini (about 1 1/2 pounds)

Kosher salt and black pepper

1 medium onion, halved

1/2 cup panko or other dried breadcrumbs

1 1/2 teaspoons ground cumin

1/2 teaspoon red-pepper flakes

1 teaspoon salt

2 pounds ground chicken or turkey

1/4 cup mayonnaise

1/4 cup chopped cilantro


2 large onions, cut into 1/2-inch wedges

4 - 6 large peppers, different colors, cut into 1/2-inch strips

1 T olive oil

salt and pepper


cooked favorite grain like farro or quinoa

2 avocados, cut into 1/2 inch cubes (or prepared guacamole)

salsa

Other suggested toppings: grated cheese, sliced olives, sliced jalapeños, etc.


Directions


Heat the oven to 425 degrees.


Working over a large bowl, using the large holes of a box grater, grate zucchini and onion into the bowl as well. Add the panko, cumin, red-pepper flakes and salt, and stir well to combined. Add the chicken, mayonnaise and cilantro and toss gently until combined.

Cover and chill mixture for at least 1 hour, and up to overnight.


Heat the oven to 425 degrees.


Lightly grease two baking sheet (or line with foil for easy clean-up). Pile the peppers and onions on the sheets, and drizzle with oil. Toss lightly to coat and spread to a single layer on each pan; season well with salt and pepper.


Bake the peppers and onions for 25 - 30 minutes. Peppers and onions should be softened and starting to brown.


Remove the pan from the oven, and being careful not to touch the hot pan, with a medium cookie scoop, form the chicken mixture into 32 meatballs (around 2 to 3 tablespoons each) and place them around equally on the pan. Roast for 20 - 25 minutes or until cooked through and starting to brown.


To serve, scoop your favorite grain into a bowl. Top with roasted veggies and meatballs. Top with cubes of avocado and salsa, and any other toppings of choice. Enjoy!


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