Chicken Meatballs + Rice

1 lb ground chicken

2 tbsp chopped, fresh parsley

Zest from 1 lemon

1/3 cup bread crumbs (check label for MSPI)

2 tbsp mayonnaise (make sure to use vegan & soy-free for MSPI)

2 tsp Italian seasoning

1 tsp salt

1 tsp pepper

1/4 tsp crushed red pepper

1 shallot, thinly sliced

2 cloves of garlic, minced

1 cup basmati rice

1/2 cup dry white wine

1 3/4 cups of chicken stock

Juice from 1 lemon

Preheat the oven to 350 degrees. In a medium bowl, combine the ground chicken, parsley, lemon zest, breadcrumbs, mayo, Italian seasoning, salt, pepper, and crushed red pepper. Form into medium-sized meatballs — I used a 1.5 tbsp measuring spoon to form 20 meatballs.

Heat 1-2 tbsp olive oil in an oven-safe skillet over medium heat. Working about 10 meatballs at a time (don’t over crowd the pan), sear on one side for 5 minutes, flip and sear the opposite side for 3-5 mins. Set aside and repeat with the remaining meatballs. Its okay if they aren’t completely cooked through, they will finish cooking in the oven.

Once the meatballs are seared and set to the side, add a bit more olive oil to the pan along with the shallot and garlic. Let cook for about 5 minutes, until soft and fragrant. Pour the white wine into the skillet with the shallot and garlic. Let simmer and reduce by half, about 2 minutes. Stir in the rice, chicken stock, lemon juice, and a big pinch of salt.

Return the meatballs to the skillet, placing them into the rice mixture. Put the skillet in the oven and bake for 15 minutes, or until all the liquid has absorbed.

Top with fresh parsley to serve. Pairs nicely with a simple arugula salad.