Greek Meatballs & Lemon Rice with Olives and Feta

Meatballs

1 pound ground chicken

1/2 cup panko bread crumbs

1 teaspoon dried oregano

1/4 teaspoon smoked paprika

1/2 a lemon zested

1 garlic clove, minced

1 scoop yogurt

salt and pepper

Rice

1/2 a small onion, diced

1 garlic clove, minced

1 teaspoon (plus?) red pepper flakes

1 1/2 cups basmati rice

3 cups chicken broth

zest of 1/2 lemon

1 lemon, juiced

salt and pepper

To Serve

Arugula

10-15 green olives

feta cheese cubes

balsamic glaze

1. Parchment paper a cookie sheet and heat oven to convection bake 400.
2. Prep meatballs by mixing together breadcrumbs and dried spices. Then add chicken, yogurt, garlic, and lemon zest plus salt and pepper. Stir vigorously to combine.
3. Scoop onto baking sheet and hold. Preheat oven*
4. Sweat onion in high sided skillet until translucent and soft. 
5. Add garlic, red pepper flakes, lemon zest, and rice. Toast until fragrant.
6. Add broth and lemon juice, salt and pepper. 
7. Heat over medium-high until simmering. Lower heat to hold simmer. Simmer for 15 minutes until rice is cooked.
8. With 10 minutes left in rice cooking time, add meatballs to oven. Cook for 10 minutes until 160 interior temp.
9. Make a bowl with a base layer of rice and a big handful of arugula. Top with meatballs, feta, and green olives to taste.