ONE POT LEMON CHICKEN ZUCCHINI MEATBALLS AND BONE BROTH RICE (EGG-FREE, GF, DF)
on Apr 07, 2025
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Tender chicken meatballs are seared and cooked in a pan with fluffy Jasmine rice, bone broth, and plenty of lemon for an unbelievably easy one-pan meal.
This One Pot Lemon Chicken Zucchini Meatballs and Bone Broth Rice is a comforting meal perfect for the colder, winter months that comes together in just one pan.
The chicken meatballs are flavored with shredded zucchini, lemon zest, red onion, oregano, and red pepper flakes for a dish that is screaming with Mediterranean vibes.
Instead of using eggs, I opted for a mix of almond flour and flax meal. Not only does this help my fellow friends with egg sensitivities, but it’s also great for times like now when eggs are a bit pricey and hard to come by!
The meatballs are seared in a pan to golden perfection before Jasmine rice is added, along with chicken bone broth and lemon wedges.
Cooking grains in bone broth adds flavor and nutrients. It’s truly such a simple way to level up any basic rice dish. The lemon wedges get soft during the cooking process and add a bright, zesty note to the rice.
This is a great dish for meal prep as the flavors of the rice develop over time. Simply heat up the next day for a nourishing lunch or leftover dinner option.
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Can’t wait for you to try this simple, one-pan meal… Enjoy!
Key Ingredients for Mediterranean Chicken Meatballs and Rice
A satisfying wintertime meal doesn’t need to be overly heavy. The zucchini and lemon add a lightness to the overall dish while still remaining comforting and cozy. Here’s what you’ll need for your new-time favorite meatball recipe.
- Ground Chicken: The key to making flavorful meatballs is to add some moisture to the mixture, as well as plenty of spices. You can substitute ground turkey or even pork or beef for the chicken.
- Zucchini: Make sure to squeeze as much liquid out of the shredded zucchini. Nobody wants a soggy meatball!
- Almond Flour and Flax Meal: These ingredients help bind the meatballs together without eggs. I haven’t tried any substitutes, but gluten-free quick oats may work well here, too.
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Pin It- Spices: Oregano adds a woodsy note, while red pepper flakes give the meatballs a bit of a kick.
- Red Onion: Finely diced red onion adds a bit of a bite and plays with the Greek-inspired flavors found here.
- Lemon: This recipe calls for a lot of lemons! You’ll need lemon zest for the meatballs and lemon wedges for the rice mixture. The bright freshness is a nice contrast to the seared meatballs and bone broth-cooked rice.
- Bone Broth: Whenever possible (or whenever I remember!), I like to cook grains in bone broth. Not only does it add extra protein, but it also makes the rice even more delicious.
- White Jasmine Rice: Fluffy white rice is the perfect quick-cooking grain for this one-pan meal. I suggest soaking the rice for at least 30 minutes ahead of time to help with digestibility.
- Fresh Parsley: A little green sprinkled on top never hurts!
How to Make Chicken Meatballs and Rice
First, make the meatballs. Add the ground chicken, zucchini, almond flour, ground flax, red onion, lemon zest, oregano, red pepper flakes, salt, and pepper to a large mixing bowl. Using your hands, mix together until they are just combined.
Line a flat surface with parchment paper and roll the meatballs into golf-ball-sized balls, and place them on the parchment.
Heat some avocado oil in a large nonstick skillet over medium heat.
Add the meatballs, leaving space in between, and sear on 3 sides for 2 minutes per side.
Remove from the pan and set aside. Note that they won’t be fully cooked through at this point. You’re just looking for a nice golden brown sear.
Next, add the onions and cook for 2 to 3 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and rinsed rice to the pot with the onions. Stir frequently for about 1 minute until the garlic is fragrant and the rice is lightly toasted.
Stir in the chicken broth and lemon juice and return the chicken meatballs to the pot. Bring the mixture to a gentle boil.
Add the lemon wedges, then cover the pot and reduce the heat to low. Let the dish simmer for 18 to 20 minutes, allowing the rice to absorb the broth and the chicken to finish cooking.
Turn off the heat and let the pot rest, covered, for an additional 5 minutes. This will allow the rice to finish steaming and the flavors to meld together.
When ready to eat, serve with a garnish of parsley and squeeze the cooked lemons over top. Enjoy!
More One-Pan Weeknight Dinners:
- One Pot Southwest Chicken and Bone Broth Rice
- One Pot Cajun Shrimp, Sausage, and Rice
- One Pan Mediterranean Chicken and Rice
- One Pot Sausage and Peppers with Rice
- Recipe Roundup of My Most Viral Healthy One Pot Recipes!
ONE POT LEMON CHICKEN ZUCCHINI MEATBALLS AND BONE BROTH RICE (EGG-FREE, GF, DF)
Ingredients
- 1 pound ground chicken
- 1 cup shredded zucchini, lightly squeezed to release excess moisture
- ½ cup almond flour
- 2 tablespoons ground flax
- ¼ cup red onion, very small diced
- Zest of 1 lemon, juice reserved
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoons avocado oil
- 1 yellow onion, small diced
- 3 cloves garlic, minced
- 1 ¾ cups chicken bone broth
- 1 cup white jasmine rice, rinsed (soaked for 30 minutes, ideally)
For Serving:
- Chopped fresh parsley
- Lemon wedges (from about 2 lemons)
Instructions
- Add the ground chicken, zucchini, almond flour, ground flax, red onion, lemon zest, oregano, red pepper flakes, salt, and pepper to a large mixing bowl. Using your hands, mix together until they are just combined.
- Line a flat surface with parchment paper and roll the meatballs into golf-ball-sized balls, and place them on the parchment.
- Heat avocado oil in a large nonstick skillet over medium heat. Add the meatballs, leaving space in between, and sear on 3 sides for 2 minutes per side. Remove from the pan and set aside.
- Add the onions and cook for 2 to 3 minutes, stirring occasionally, until softened and translucent.
- Add the minced garlic and rinsed rice to the pot with the onions. Stir frequently for about 1 minute until the garlic is fragrant and the rice is lightly toasted.
- Stir in the chicken broth and lemon juice and return the chicken meatballs to the pot. Bring the mixture to a gentle boil. Add the lemon wedges, then cover the pot and reduce the heat to low. Let the dish simmer for 18 to 20 minutes, allowing the rice to absorb the broth and the chicken to finish cooking.
- Turn off the heat and let the pot rest, covered, for an additional 5 minutes. This will allow the rice to finish steaming and the flavors to meld together.
- Serve with a garnish of parsley and squeeze the cooked lemons over top. Enjoy!
This is a go to for my family! Sometimes I bake the meatballs in the oven & then add them to the pan of rice while it cooks (instead of searing in the pan) because I have 3 littles and it makes it more hands off. It still turns out great. My husband, 3 year old and 2 year old all love it. The shredded zucchini in the meatballs is an easy way to get extra veggies in all of us, especially the toddlers. And one pan is a mom’s dream meal because clean up is a breeze haha
Sounds perfect, Jordan! So happy this one’s a hit with the whole family. Thank you so much for taking the time to leave a comment and a review!
This is the third recipe we’ve tried of yours in the last week and we have loved them all! So flavorful and this one in particular is a perfect comfort food meal while still being healthy/Nutritious.
I’m so happy to hear that, Sarah! Thank you so much for letting me know and for taking the time to leave a comment and a review!