Chicken Parmesan Meatball Bowls
on Jul 14, 2024, Updated Aug 24, 2024
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When you’re ready to be back in meal prep mode, I’ve got a great recipe for you today! My Chicken Parmesan Meatball Bowls are always a hit! Not only are they loaded with over 50g of protein, they have pasta, broccoli, and a mix of two delicious sauces! All of those things together makes for a winning combination! So, get prepping and try this one out!!
NUTRITIONAL INFORMATION / MACROS
Makes 5 servings
Serving size: 1 bowl
520 cals
50.2p / 46.9c / 15.5f
Search the food database in the MyFitnessPal or MacrosFirst apps by looking up Stay Fit Mom Chicken Parmesan Meatball Bowls to add to your food diary.
Ingredients
For the meatballs:
- Lean ground chicken (96/4)
- Parmesan cheese
- Mozzarella cheese
- Panko bread crumbs
- Egg
- Italian seasoning
- Spaghetti sauce
For the Alfredo Sauce:
- Pasta water (reserved after cooking pasta)
- Low fat cottage cheese (220g)
- Butter
- Parmesan cheese
- Garlic
- Lemon juice
- Salt, pepper, & a pinch of nutmeg
For the Bowls:
- Pasta of choice
- Broccoli
Alternate Veggie Options
If broccoli isn’t your veggie of choice, feel free to swap it out for something you love! A few ideas are:
- cauliflower
- asparagus
- zucchini
- spinach
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Supplies Used
- 4 cup glass bowls – Make sure the bowls you’re purchasing are oven safe. They will say so on the label if purchasing in store.
- Half size sheet pan – This is the perfect size for 5, 4 cup glass bowls. You can, of course, use a full size sheet pan but your bowls will slide around.
- Meat Thermometer – Whenever I cook chicken, I like to use a meat thermometer to make sure the chicken is getting to an internal temperature of 165º.
REHEATING INSTRUCTIONS
These Chicken Parmesan Meatball Bowls can reheated at any time! Just pop them in the microwave for 2-3 minutes when you’re ready to eat! You can also preheat the oven to 350º and warm them back up for about 10 minutes if you have more time on your hands.
FREEZING INSTRUCTIONS
If needed, you can freeze these Chicken Parmesan Meatball Bowls. When they are finished baking, let them cool, cover with the lid, and store for up to a month in the freezer. When you’re ready to eat them, be sure you let them sit out and defrost a little bit, so the bowls don’t crack when you reheat them!
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Chicken Parmesan Meatball Bowls
Ingredients
Ingredients for the Meatballs:
- 1.5 pounds lean ground chicken, 96/4
- 50 grams parmesan cheese
- 63 grams mozzarella cheese
- 4.5 tablespoons panko bread crumbs, 47g
- 1 large egg
- 1 tablespoon Italian seasoning
- 1.25 cups red spaghetti sauce, I used Classico
Ingredients for the Alfredo Sauce:
- 1/2 cup pasta water, reserve after cooking pasta
- 1 cup low fat cottage cheese, 220g
- 8 grams butter
- 16 grams grated parmesan cheese
- 1 small clove garlic, grated
- 1/2 teaspoon lemon juice
- salt, pepper, & pinch of nutmeg
Ingredients for the Bowls:
- 7 ounces pasta of choice
- 10 ounces broccoli
Instructions
- Preheat the oven to 350 and arrange 5 oven safe containers on a cookie sheet. Spray lightly with cooking spray.
- Place chicken in a mixing bowl. Add parmesan and mozzarella cheese, bread crumbs, egg, and seasoning. Mix well. Evenly distribute meat into the 5 containers (about 175g each) and roll into a loaf or meatballs.
- Cover meatballs with 1/4 cup spaghetti sauce.
- Bake for 50-60 minutes or until internal temperature reaches 165 degrees.
- Cook pasta noodles using instructions on the back of the bag in salted water. Strain and set aside.
- Steam broccoli over the stove or in the microwave until soft.
- In a small, oven safe bowl heat up the cottage cheese for 30 seconds. Stir and heat another 30 seconds. Blend with an immersion blender to make smooth. Add all remaining ingredients and mix well.
- Evenly distribute pasta and broccoli into the 5 containers. Top the pasta and broccoli with 1/5 of the alfredo sauce (about 1/3 cup).
- Let cool before covering with lids and placing in the refrigerator up to 5 days.
Notes
- cauliflower
- asparagus
- zucchini
- spinach
- Search the Myfitnesspal or MacrosFirst app food databases for Stay Fit Mom Chicken Parmesan Meatball Bakes to log in your food diary.
Is it possible to skip the Alfredo and just do noodles and meatball with broccoli?
Yum! I had ground turkey so substituted that and it turned out great!
While this meal prep bowl takes a little longer, it is so worth the extra effort. It is on regular rotation in my house!
my Alfredo sauce always comes out runny. What am I doing wrong?
My picky 16 year old son even enjoyed this meal! Thank you ladies!!! Well done!
Absolutely delicious. I’m obsessed with this recipe. My only change is I use a fibre rich tri-coloured pasta.
This recipe was a hit with the whole family for dinner!
Do you have the Nutrional info?
Hi Laurie, sorry about that. I just updated the recipe card with the nutrition info. Adding it here too. 520 cals / 50.2p /46.9c / 15.5f
Thank you. Made for lunch prep this week. Delicious. My husband also loved it and is not a huge meatball guy. I can’t wait for lunch today.
Thos recipe is SOOO GOOD! I make it on a regular basis!!
These look so yummy! Have you ever prepped and then frozen these? Curious how well the alfredo sauce holds up when reheated?
Hi Nikki! I haven’t froze this particular meal myself, no. I think they would freeze great though. I don’t see any reason you can’t. Just make sure not to put frozen glass bowls right in the microwave or oven. Let them defrost some first.
I have frozen it. Freezes great!