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
- Parchment paper a cookie sheet and heat oven to convection bake 400.
- 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.
- Scoop onto baking sheet and hold. Preheat oven*
- Sweat onion in high sided skillet until translucent and soft.
- Add garlic, red pepper flakes, lemon zest, and rice. Toast until fragrant.
- Add broth and lemon juice, salt and pepper.
- Heat over medium-high until simmering. Lower heat to hold simmer. Simmer for 15 minutes until rice is cooked.
- With 10 minutes left in rice cooking time, add meatballs to oven. Cook for 10 minutes until 160 interior temp.
- Make a bowl with a base layer of rice and a big handful of arugula. Top with meatballs, feta, and green olives to taste.