Chicken Bowl with Herbs (Print Version)

# Ingredients:

→ Crispy Parmesan Chickpeas

01 - 1 can of chickpeas (15 oz)
02 - 1 tbsp olive oil
03 - 1/2 tsp each: garlic powder, onion powder, salt, dried herbes de Provence
04 - 2 tbsp grated Parmesan cheese

→ Oven-Roasted Sweet Potatoes

05 - 1 large sweet potato
06 - 1 tbsp olive oil
07 - 1/2 tsp each: cinnamon, salt
08 - 1/4 tsp ground cumin

→ Flavored Chicken Meatballs

09 - 1 lb ground chicken
10 - 1 egg
11 - 1 cup of ricotta cheese
12 - 1/2 cup panko breadcrumbs
13 - 1 shallot, finely chopped
14 - 2 green onions, chopped small
15 - A mix of fresh herbs: 1/2 cup cilantro, 1/4 cup dill
16 - Zest from 1 lemon
17 - 1/2 tsp each: salt and black pepper
18 - 2 tbsp olive oil (for frying)

→ Zesty Yogurt Jalapeño Sauce

19 - 1 cup plain Greek yogurt
20 - A bunch of herbs: 1 cup basil, 1/2 cup dill
21 - Juice from 1 lemon
22 - 1 tbsp honey and 1 tbsp olive oil
23 - 1 jalapeño with seeds taken out
24 - 2 garlic cloves
25 - A pinch of salt and pepper

→ To Serve

26 - 4 cups of fresh kale

# Instructions:

01 - Set the oven to 400°F. Dry off chickpeas after draining, then mix them with oil, seasonings, and Parmesan on a baking tray
02 - Bake for 15 minutes until chickpeas are crunchy
03 - Chop the sweet potato into small cubes. Coat with oil and seasoning on a sheet for baking
04 - Roast in the oven for 15-20 minutes until tender and lightly browning
05 - Stir together all the meatball ingredients, except the oil. Shape 2 tbsp portions into cylindrical meatballs
06 - Cook the meatballs in oil over medium-high heat, about 3-4 minutes per side, until they reach 165°F inside
07 - Puree all the dressing ingredients until smooth
08 - Layer kale, roasted sweet potatoes, crispy chickpeas, and chicken meatballs into bowls. Drizzle with the yogurt dressing

# Notes:

01 - Shaping meatballs as cylinders lets you get more browning when frying
02 - Dry chickpeas thoroughly before roasting so they get crispier

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