Lunch or Dinner
Tomato Basil Chicken Meatballs with Creamy Tomato Rice
calories
g of fiber
g of added sugar
g of protein
Yield
4 Servings
Serving Size
1 Serving
Prep Time
-
Cook time
-
Total time
-
SUPPLIES
INGREDIENTS
For The Meatballs
For the Creamy Tomato Rice
DIRECTIONS
1
START: Preheat the oven to 400°F. Line a sheet pan with parchment paper.
2
PREP: Chop up ingredients:
• Sun-Dried Tomatoes (1⁄2 cup – finely chopped)
• Fresh basil leaves (2⁄3 cup – chopped)
• Yellow Onion (1 large – diced)
• Garlic Cloves (3 – minced)
3
MEATBALLS: In a large bowl, combine:
• Sun-Dried Tomatoes
• Fresh basil leaves
• Salt (1 teaspoon)
• Garlic Powder (1 teaspoon)
• Dried Oregano (1 teaspoon)
• Black Pepper (1⁄2 teaspoon)
4
MEATBALLS: Add 1 pound ground chicken and 1 TB of olive oil to the large bowl. Mix it all up!
5
MEATBALLS: Rub olive oil between clean hands and scoop about 1 tablespoon of the meat mixture onto the pan (about 24 balls).
6
MEATBALLS: Roll loosely between your palms until round and smooth. Space them evenly around the pan!
7
RICE: Add 2 cups of uncooked rice to Instant Pot and rinse.
8
RICE: Add to the pot:
• Diced onion
• Minced Garlic
• Salt (1 teaspoon)
• Dried Oregano (1 teaspoon)
• Tomato Paste (3 tablespoons)
9
RICE: Stir in:
• Chicken Broth (1 cup)
• Coconut Milk (1⁄2 cup)
• Water (1/2 cup)
10
RICE: Mix it up well. Cook on the standard rice settings
11
MEATBALLS: Bake until lightly browned on the outside with an internal temperature of 165°F, about 15 minutes.
12
SERVE: Add the cooked meatballs on top of the rice, or just spoon the rice directly into four bowls and top each with ~6 meatballs. Garnish with extra basic.
13
TOP: Top with red pepper flakes.