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Rosemary & Lemon Chicken Meatball Skillet

Rosemary & Lemon Chicken Meatball Skillet

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Indulge in the vibrant flavors of our Rosemary & Lemon Chicken Meatball Skillet, a delightful one-pan meal that brings the essence of Mediterranean cuisine right to your table. This dish combines tender chicken meatballs infused with aromatic herbs, zesty lemon, and earthy spices, all served atop fluffy brown rice and vibrant spinach. The addition of crumbled feta cheese provides a creamy finish that perfectly complements the savory elements. It’s an effortless recipe that not only satisfies your hunger but also warms your soul, making it an ideal choice for busy weeknights or cozy gatherings. Gather your loved ones around this comforting skillet meal and let each bite transport you to sunlit gardens filled with laughter and shared stories.

Ingredients

Scale
  • 1 lb ground chicken
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1/3 cup dried bread crumbs
  • 1 egg, lightly beaten
  • 1 tbsp Extra Virgin Olive Oil
  • 1 lemon, thinly sliced
  • 1 ½ cups brown rice
  • 3 cups low-sodium chicken broth
  • 10 oz frozen spinach (or fresh)
  • 5 oz crumbled feta cheese

Instructions

  1. Combine ground chicken, onion, garlic, breadcrumbs, parsley, fennel seeds, oregano, paprika, egg, salt, and pepper in a mixing bowl. Form into meatballs.
  2. In a large skillet over medium-high heat, add olive oil. Sear lemon slices for about 3 minutes on each side until browned; remove and set aside.
  3. In the same skillet, brown meatballs until golden (about 10-12 minutes). Remove from pan.
  4. Sauté remaining garlic and rosemary in the skillet for about a minute. Add brown rice and stir for another minute.
  5. Pour in chicken broth and scrape any bits from the bottom. Cover and simmer for about 30 minutes until rice is cooked.
  6. Stir in thawed spinach and return meatballs along with seared lemon slices to the skillet; mix gently.
  7. Top with crumbled feta before serving.

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