Buffalo Chicken Meatballs over Cilantro Lime Rice

Course: Lunch, Dinner

Ingredients:

For the Buffalo Chicken Meatballs:

• 1 pound ground chicken

• 1/2 cup panko breadcrumbs

• 1/4 cup finely chopped celery

• 1/4 cup finely chopped chives

• 2 cloves garlic, minced

• 1/2 cup buffalo sauce

• 1 cup shredded Chihuahua cheese

• 1 teaspoon dried oregano

• Salt and pepper to taste

• 2 tablespoons chopped fresh cilantro (for garnish)

• Ranch Dressing (for garnish)

For the Cilantro Lime Rice:

• 1 cup long-grain white rice

• 2 cups chicken broth

• Zest and juice of 1 lime

• 2 tablespoons chopped fresh cilantro

• Salt to taste

Instructions:

1. Preheat the oven to 400°F (200°C).

2. In a large bowl, combine ground chicken, breadcrumbs, chopped celery, chopped chives, minced garlic, buffalo sauce, shredded Chihuahua cheese, dried oregano, salt, and pepper.

3. Mix until all ingredients are well combined.

4. Form the mixture into golf ball-sized meatballs and place them on a baking sheet lined with parchment paper.

5. Bake in the preheated oven for 18-20 minutes or until the meatballs are cooked through and have a golden brown exterior.

6. In a medium saucepan, combine rice and chicken broth.

7. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes or until the rice is cooked and the liquid is absorbed.

8. Fluff the rice with a fork, and stir in the lime zest, lime juice, chopped cilantro, and salt.

9. Place a serving of cilantro lime rice on each plate.

10. Arrange the cheesy buffalo chicken meatballs on top of the rice.

11. Optionally, drizzle some additional buffalo sauce and ranch dressing over the meatballs.

12. Garnish with chopped cilantro.