Delicious lemon thyme meatballs paired with crispy roasted mushrooms and parmesan rice for a comforting meal. Perfectly baked meatballs made with ground chicken, garlic, and fresh thyme, served over flavorful rice mixed with roasted mushrooms.
1: Preheat oven to 400 degrees.
2: Wash and slice mushrooms. Drizzle with olive oil and toss to cover. Spread mushrooms onto a baking sheet and roast for 15-20 minutes in the oven. Salt after roasting.
3: Combine ground chicken, egg, diced white onion, minced garlic, grated parmigiano reggiano, breadcrumbs, fresh thyme leaves, lemon juice, lemon zest, salt, and pepper in a large bowl.
4: Roll mixture into meatballs and bake at 350 for 22-25 minutes or until cooked through. Broil for 3-5 minutes at the end.
5: While meatballs bake, boil water and prepare banza rice according to package directions. Once rice is cooked and drained, add olive oil, grated parmigiano reggiano, salt, and pepper. Mix until combined.
6: Stir roasted mushrooms into the parmesan rice.
7: Plate rice and top with meatballs. Finish with extra lemon juice, lemon zest, fresh thyme, black pepper, and parmigiano reggiano.
