Chicken Meatballs with Lemon Rice

Savory baked chicken meatballs packed with grated zucchini, Parmesan, and herbs, browned then finished in the oven and served over bright, buttery lemon jasmine rice.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

To make the meatballs: Preheat the oven to 350°F.

Step 2

In a large bowl, combine the chicken, zucchini, garlic, egg, bread crumbs, Parmesan, parsley, chives, and a big pinch of salt and pepper.

Step 3

Use your hands to mix until combined; do not overmix. Form the mixture into meatballs (about 2 inches).

Step 4

Heat the olive oil in an oven-safe skillet over medium heat. Add the meatballs in a single layer and brown on all sides, about 2 minutes per side.

Step 5

Transfer the skillet to the oven. Cook for 8 to 12 minutes, or until the internal temperature reaches 165°F.

Step 6

To make the lemon rice: Heat the chicken stock in a large saucepan over medium heat. Add the butter and a big pinch of salt and pepper. Once hot, add the rice.

Step 7

Bring to a boil, then reduce to a simmer. Cover and cook for 12 to 15 minutes, or until the liquid is absorbed.

Step 8

Remove the lid and stir in the lemon zest and juice.

Step 9

Serve the meatballs over the lemon rice, with fresh parsley.