Rosemary & Lemon Chicken Meatball Skillet
The Rosemary & Lemon Chicken Meatball Skillet is a delightful one-pan meal that will elevate your dinner experience. This comforting dish features tender chicken meatballs infused with aromatic rosemary and zesty lemon, complemented by wholesome brown rice, fresh spinach, and creamy feta cheese. Perfect for busy weeknights or casual gatherings, this recipe offers a balance of convenience and flavor that will please the whole family. With easy preparation and minimal cleanup, you can enjoy a hearty meal without the hassle. Let the enticing aroma fill your kitchen as this savory skillet comes together effortlessly.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Approximately six servings 1x
- Category: Dinner
- Method: Skillet
- Cuisine: Greek
Ingredients
Scale
- 1 lb. ground chicken
- 1 small onion, diced
- 3 cloves garlic, minced
- 1/3 cup dried bread crumbs
- 1 lemon, thinly sliced
- 1 tbsp. fresh rosemary, minced
- 1 1/2 cups brown rice
- 3 cups low-sodium chicken broth
- 10 oz. frozen spinach (or 5 oz. fresh)
- 5 oz. crumbled feta
Instructions
- In a mixing bowl, combine ground chicken, onion, garlic, bread crumbs, and seasonings. Form into meatballs (about 18 to 20).
- Heat olive oil in a cast iron skillet over medium-high heat; sear lemon slices until browned and set aside.
- Add meatballs to the skillet; cook until browned on all sides (10 to 12 minutes) then remove.
- Sauté garlic and rosemary in the skillet; add brown rice and chicken broth. Cover and simmer for about 30 minutes until rice is tender.
- Stir in spinach, return meatballs to the skillet with seared lemons, top with feta before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 85mg