One-Pan Cilantro Chicken Meatballs with Coconut Rice
One-Pan Cilantro Chicken Meatballs with Coconut Rice
Melanie Richtman
Ingredients
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1 pound ground chicken
1 egg
½ cup panko breadcrumbs
¼ cup diced red onion
⅓ cup diced cilantro
1 diced jalapeno
½ tablespoon of sriracha
1 tablespoon of soy sauce
1 teaspoon of cumin
½ teaspoon of garlic powder
½ teaspoon of paprika
½ teaspoon of cayenne
½ teaspoon of turmeric powder
Salt and pepper to taste
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¾ cups jasmine or basmati white rice
10 oz of lite coconut milk
1 teaspoon of soy sauce
½ teaspoon of chicken bouillon
Salt and pepper to taste
Bell pepper, red onion, and spinach, as desired
Green onions and cilantro for garnish, as desired
Directions
Preheat the oven to 375 degrees.
In a large bowl, combine the ground chicken, egg, panko, red onion, jalapeno, cilantro, sriracha, soy sauce, cumin, garlic powder, paprika, cayenne, turmeric, and salt and pepper.
Mix well (add a little more panko if it’s too sticky or wet) and form the meatballs. It should make around 12-18 meatballs, depending on how big or small you make them.
Preheat your stainless steel pan and add a bit of oil to the pan. Place the meatballs in the pan and brown for a few minutes a side. The meatballs will naturally release from the pan when they are ready to be flipped!
Remove the meatballs from the pan, and add in the rice, coconut milk, soy sauce, chicken bouillon, salt, and pepper. Stir and bring to a simmer.
Add in the bell pepper slices, onion slices, and spinach if using. Return the meatballs to the pan, cover, and place in the oven for roughly 25 minutes, or until the rice is fully cooked. You can also cook this on the stovetop on low heat for 25 minutes, or until the rice is fully cooked.
Garnish with cilantro and/or green onions, and top with sriracha, if desired
