Chicken Meatball Noodle Bowl

By LRay

Better Homes & Gardens, August 2013, page 125.

Makes: 4 servings
Start to Finish 25 mins

Nutrition Facts (Chicken Meatball Noodle Bowl) Servings Per Recipe 4,
cal. (kcal) 358,
Fat, total (g) 17,
chol. (mg) 73,
sat. fat (g) 11,
carb. (g) 35,
Monosaturated fat (g) 4,
Polyunsaturated fat (g) 2,
Trans fatty acid (g) 0,
fiber (g) 1,
sugar (g) 10,
pro. (g) 16,
vit. A (IU) 4620,
vit. C (mg) 9,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 5,
Pyridoxine (Vit. B6) (mg) 1,
Folate (µg) 17,
Cobalamin (Vit. B12) (µg) 0,
sodium (mg) 412,
Potassium (mg) 581,
calcium (mg) 27,
iron (mg) 1,
Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 4 ounces thin rice noodles
• 12 ounces ground chicken
• 1 tablespoon grated fresh ginger
• 2 tablespoons snipped fresh cilantro
• 1/2 teaspoon salt
• 3 tablespoons coconut oil
• 1 red Fresno chili pepper, seeded and finely chopped
• 1/3 cup rice vinegar
• 2 tablespoons honey
• 1 tablespoon lime juice
• 3 cups shredded leaf lettuce
• 1/2 cup finely shredded carrot
• Fresh cilantro, sliced Fresno peppers, lime wedges, and/or sliced green onions (optional)

Details

Adapted from bhg.com

Preparation

Step 1

1. Prepare noodles according to package directions; drain and set aside.

2. Meanwhile, in a large bowl combine ground chicken, ginger, cilantro, and salt. Shape into 16 meatballs.

3. In a large skillet, heat 1 Tbsp. of the coconut oil over medium heat. Add meatballs. Cook, turning occasionally, about 10 minutes or until browned and cooked through, about 10 minutes.Transfer meatballs to a plate. Turn off heat.

4. Add the remaining 2 Tbsp. coconut oil and chili pepper to the still-warm pan. Stir in vinegar, honey, and lime juice; set aside.

5. Divide lettuce, noodles, and carrots among bowls. Top with meatballs, and drizzle with pan sauce.