Herby Chicken Meat Balls with Tomato and Basil Rice
Juicy chicken meatballs packed with fresh herbs, zingy lemon, creamy feta and RTH Tomato & Basil Rice. This bowl brings big flavour with minimal fuss. Served with sweet tomatoes and fragrant basil, it’s light, summery and seriously satisfying.
- 16 - 30 Minutes
- Easy
- Serves 2
Method
Ingredients
Ingredients
- 1 Pouch Tilda Tomato & Basil Basmati Rice
- 350g Chicken Mince
- 100g Feta Cheese, crumbled (20g saved for the topping)
- 1 Egg
- 1 Small Courgette, grated
- 1 Lemon, zested and juiced
- 1 Handful of Dill
- 1 Handful of Parsley
- 2 Medium Tomatoes, chopped (You can use any tomatoes)
- ½ Cucumber, diced
- Small handful of fresh Basil leaves
- 2 Tbs Olive Oil, for cooking and drizzling.
- Pinch of salt + pepper
- x4 Tbs Yoghurt to dip
How to make Herby Chicken Meat Balls with Tomato and Basil Rice
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1. Mix the chicken mince, feta, egg, courgette, half of the lemon juice and zest, dill, parsley, salt and pepper together in a mixing bowl until well combined. Then roll into balls, approximately 8 in total.
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2. Heat a small non-stick frying pan and add some olive oil. Gently fry the meat balls on a medium heat, turning occasionally, until they are golden brown and cooked through.
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3. Cook the rice as per the packet instructions.
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4. Assemble the bowl by layering the rice with the meat balls, freshly chopped tomatoes, crumbled feta cheese, drizzle with olive oil, salt, pepper, fresh basil leaves and yoghurt.