ONE POT LEMON CHICKEN ZUCCHINI MEATBALLS AND BONE BROTH RICE (EGG-FREE, GF, DF)
A nourishing, comforting one-pan meal that the entire family is going to love! Make a big batch because these egg-free, gluten-free, and dairy-free chicken meatballs are great for meal prep too.
Servings: 4
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!