Description
This protein-packed meal features spicy buffalo chicken meatballs roasted alongside a medley of crispy chickpeas, cauliflower, carrots, and red onion. Topped with a refreshing herb yogurt sauce, it’s the perfect balance of heat, freshness, and comfort. Ideal for easy weeknight dinners or meal prep!
Ingredients
Units
Scale
For the Buffalo Chicken Meatballs:
- 1 lb ground chicken (92-93% lean)
- 1 large egg
- 2 tbsp coconut flour
- 3 tbsp buffalo wing sauce (plus more for garnishing)
- 2 garlic cloves, minced
- 1/4 cup red onion, finely diced
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
For the Sheet Pan:
- 1 (15 oz) can chickpeas, drained & rinsed
- 1 lb cauliflower, cut into small florets
- 9-10 oz carrots (3-4 large), thinly sliced on the diagonal
- 3/4 medium red onion, cut into large chunks
- 2 tbsp olive oil or avocado oil
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/4 tsp black pepper
- Cayenne, optional (to taste)
For the Herb Yogurt Sauce:
- 1/2 cup full-fat plain Greek yogurt or skyr
- 2 tbsp mayonnaise
- 1-1.5 tbsp milk or buttermilk
- 1 tbsp fresh parsley, chopped
- 1/2 tbsp fresh dill, chopped
- 1/2 tbsp fresh chives, chopped
- 1-2 small garlic cloves, minced
- Juice from 1/2 lemon
- 3/4 tsp kosher salt
- 1/2 tsp onion powder
- 1/4 tsp black pepper
Instructions
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Preheat & Prepare Vegetables:
- Preheat oven to 400°F (200°C).
- On an extra-large baking sheet (or two regular-sized sheets), spread chickpeas, cauliflower, carrots, and red onion.
- Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, salt, black pepper, and optional cayenne. Toss to coat evenly.
- Roast for 10 minutes.
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Make the Meatballs:
- In a large bowl, whisk the egg, coconut flour, buffalo sauce, garlic, red onion, salt, and black pepper.
- Add ground chicken and mix gently with your hands until just combined. Do not over-mix.
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Bake the Meatballs:
- Remove the baking sheet from the oven. Form the chicken mixture into 16-18 meatballs (about 2 tbsp each) and place them among the veggies.
- Return to the oven and bake for 20 minutes. Optionally, broil for 2-3 minutes at the end for extra browning.
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Prepare the Herb Yogurt Sauce:
- In a small bowl, mix together Greek yogurt, mayonnaise, milk, parsley, dill, chives, garlic, lemon juice, salt, onion powder, and black pepper.
- Adjust the milk amount to achieve a drizzle-able consistency.
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Serve & Garnish:
- Drizzle the herb yogurt sauce and additional buffalo sauce over the meatballs and veggies.
- Garnish with extra fresh dill if desired. Enjoy!
Notes
- Use ground turkey as a leaner alternative.
- Swap coconut flour for almond flour or breadcrumbs if needed.
- Store leftovers in an airtight container for up to 3 days; reheat in the oven or air fryer for best texture.
Nutrition
- Serving Size: 1 portion
- Calories: 450 kcal
- Sugar: 5g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g32
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 135mg