One Skillet Greek Meatballs & Rice

To make the meatballs: Mix ground chicken, finely chopped shallot, 1 tbs minced garlic, 1 tsp dried oregano, 1 tsp paprika, and 1 tsp salt together in a bowl until well combined. Coat your hands with oil and form about 16 meatballs. Heat oil in a large skillet over medium-high heat and add meatballs to the skillet once hot. Cook meatballs for 10 minutes, turning every few minutes until evenly cooked through. Remove meatballs from the pan and set aside on a plate.

To make the rice: Add 2 tbs salted butter and 1 tbs minced garlic to the same pan and cook until fragrant. Then add 1 cup white rice and allow it to toast for a few minutes. Next, add 1 1/2 cups chicken broth and the juice of 1 lemon. Use a spatula to scrape any brown bits from the pan. Bring to a boil, then reduce heat and cover, allowing to cook for about 7-8 minutes. Stir in 2 tbs chopped fresh dill and 1/4 cup chopped green olives. Then add the meatballs back to the pan.

For serving: Serve with whipped feta (Blend 8 oz. feta, 1/4 cup plain yogurt of choice, 2 tbs olive oil until creamy and smooth) and arugula (both optional). Enjoy!