Tender chicken meatballs are seared and finished in a single pan with fluffy jasmine rice, nourishing bone broth, and bright lemon for an effortless one‑pot meal.
This One Pot Lemon Chicken Zucchini Meatballs and Bone Broth Rice is a cozy, satisfying dish that’s perfect for cooler weather and comes together in a single skillet.
The chicken meatballs are brightened with shredded zucchini, lemon zest, red onion, oregano, and a pinch of red pepper flakes, giving the dish Mediterranean flavor without fuss.
Instead of eggs, this version uses almond flour and ground flax to bind the meatballs. That keeps the recipe egg‑free and works well if eggs are scarce or you want a different texture.
The meatballs are quickly seared until golden, then jasmine rice is added along with chicken bone broth and lemon wedges. Cooking the rice in bone broth adds depth and extra nutrients, while the cooked lemon wedges soften and infuse the dish with a bright, zesty note.
This meal is excellent for meal prep: flavors deepen overnight, and reheating yields a nourishing lunch or dinner with minimal effort.
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Can’t wait for you to try this easy one‑pan meal—enjoy!
Key Ingredients for Mediterranean Chicken Meatballs and Rice
This dish balances comfort and lightness: zucchini and lemon keep it fresh while bone broth and seared meatballs make it hearty. Here are the main ingredients to have on hand.
- Ground chicken: Provides a lean base for the meatballs. Ground turkey, pork, or beef can be used as alternatives.
- Zucchini: Shred and squeeze out excess moisture so the meatballs stay firm and not soggy.
- Almond flour and ground flax: Bind the mixture without eggs. Rolled oats could be a possible substitute if needed.
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- Spices: Dried oregano gives a warm, herbal note and red pepper flakes add a gentle heat.
- Red onion: Finely diced for subtle sharpness and texture.
- Lemon: Zest is folded into the meatballs and lemon wedges cook with the rice, lending bright acidity.
- Bone broth: Cooking the rice in bone broth boosts flavor and nutrition—an easy upgrade to plain water.
- White jasmine rice: Fluffy and quick‑cooking; soaking for 30 minutes beforehand can improve texture and digestibility.
- Fresh parsley: Chopped and sprinkled on top just before serving for color and freshness.
How to Make Chicken Meatballs and Rice
1. In a large bowl, combine ground chicken, shredded and squeezed zucchini, almond flour, ground flax, finely diced red onion, lemon zest, oregano, red pepper flakes, salt, and pepper. Mix gently until just combined.
2. On a parchment-lined surface, roll the mixture into golf-ball-sized meatballs and set them aside.
3. Heat avocado oil in a large nonstick skillet over medium heat. Add meatballs spaced apart and sear, turning to brown three sides—about 2 minutes per side. Remove and set aside; they will finish cooking in the rice mixture.
4. Add diced onion to the skillet and cook 2–3 minutes until softened and translucent. Stir in minced garlic and the rinsed jasmine rice, toasting the rice for about 1 minute until fragrant.
5. Pour in chicken bone broth and lemon juice, then nestle the seared meatballs back into the skillet. Bring to a gentle boil, add lemon wedges, cover, and reduce heat to low. Simmer 18–20 minutes, until the rice has absorbed the liquid and the meatballs are cooked through.
6. Turn off the heat and let the pan rest, covered, for 5 minutes to steam and allow flavors to meld.
7. Serve garnished with chopped parsley and squeeze the softened lemon wedges over each portion for extra brightness. Enjoy!
More One-Pan Weeknight Dinners:
- One Pot Southwest Chicken and Bone Broth Rice
- One Pot Cajun Shrimp, Sausage, and Rice
- One Pan Mediterranean Chicken and Potatoes
- One Pot Sausage and Peppers with Rice
- Recipe Roundup of Healthy One Pot Meals
ONE POT LEMON CHICKEN ZUCCHINI MEATBALLS AND BONE BROTH RICE (EGG-FREE, GF, DF)
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 30 minutes, ideally)
For Serving:
- Chopped fresh parsley
- Lemon wedges (from about 2 lemons)
Instructions
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Add ground chicken, zucchini, almond flour, ground flax, red onion, lemon zest, oregano, red pepper flakes, salt, and pepper to a large bowl. Mix gently with your hands until just combined.
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Line a surface with parchment and roll the mixture into golf-ball-sized meatballs. Set aside.
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Heat avocado oil in a large nonstick skillet over medium heat. Add meatballs, leaving space between, and sear on three sides for about 2 minutes per side. Remove and set aside.
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Add diced onion to the skillet and cook 2–3 minutes until softened. Stir in garlic and rinsed rice, toasting for about 1 minute.
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Pour in chicken bone broth and lemon juice, return meatballs to the pan, and bring to a gentle boil. Add lemon wedges, cover, and reduce heat to low. Simmer 18–20 minutes until rice is tender and meatballs are cooked through.
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Turn off heat and let rest, covered, for 5 minutes to finish steaming and to meld flavors.
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Serve topped with chopped parsley and squeezed cooked lemon. Enjoy!
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