Rating: 4 stars
60 Ratings
  • 5 star values: 27
  • 4 star values: 21
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 5

Set out dishes of fresh cilantro, sliced Fresno peppers, and sliced green onions, then let everyone top their own bowls. Squeeze over a little fresh lime juice right before digging in!

Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary

total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare noodles according to package directions; drain and set aside.

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

  • 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.

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

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

Nutrition Facts

358 calories; fat 17g; cholesterol 73mg; saturated fat 11g; carbohydrates 35g; mono fat 4g; poly fat 2g; insoluble fiber 1g; sugars 10g; protein 16g; vitamin a 4620.4IU; vitamin c 9mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 5.1mg; vitamin b6 0.5mg; folate 16.9mcg; vitamin b12 0.5mcg; sodium 412mg; potassium 581mg; calcium 27mg; iron 1.3mg.
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