Coconut-Harissa Chicken Meatballs
Chef Anthony's remix of a classic features chicken meatballs simmered in a bold harissa and coconut sauce. Served with quinoa and roasted cauliflower for balance, fiber, and a protein boost.
Nutritional facts
Protein
46g
Carbs
55g
Calories
790kcal
Fat
48g
Ingredients
Ground Chicken, Cauliflower, Coconut Milk, Quinoa, Onion, Greek Yogurt, Harissa, Panko Breadcrumbs, Extra Virgin Olive Oil, Tomato Paste, Canola and Olive Oil Blend, Garlic, Lemon Juice, Kosher Salt, Basil, Cilantro, Sweetened Coconut Flakes, Green Onion, Sweet Paprika, Black Pepper, Onion Powder, Garlic Powder, Cumin, Coriander, Cinnamon
Contains milk, coconut, wheat.
Reviews
4.3
Based on 3 reviews
Its good but I wish he used rice instead of quinoa
Phong · 03/12/26
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About Anthony Nichols
Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, New York, as a kid. But he now serves as the Culinary Director for Junzi Kitchen and Nice Day Chinese, in addition to his private chef business, consulting projects, and teaching. He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notably Ben Pollinger at Oceana. His Michelin star experience led him to be recruited as a corporate executive chef for the CEOs of some of the largest companies in the world, including Sony, RBS, and The New York Times. After years of restaurant experience, Nichols shifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, and Just Salad. He is influenced by his Puerto Rican heritage and French training, as well as his varied interests including American history, art, design, film, and music.
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