For the Meatballs:
- 1 pound lean ground chicken
- 1/2 cup whole wheat panko breadcrumbs (can substitute with any bread crumb)
- 1/2 cup ricotta cheese (I used part skim)
- 1 large egg
- 1/2 cup grated parmesan cheese (freshly grated is best)
- 1/4 cup minced chives
- 2 teaspoons dried parsley
- zest of 1 lemon
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the Rice:
- 1 cup long grain white rice (I like basmati)
- 1 ¼ cup low-sodium chicken broth
- ½ teaspoon salt
- ½ tablespoon butter
For the Greens:
- 6 ounces fresh spinach leaves
- 2 green onions coarsely chopped
- 1 jalapeno, seeds and ribs removed (or leave them in for spicy rice)
- small handful of parsley
- juice of half a lemon
For the Lemon Pickle Sauce (can be prepared up to 3 days in advance):
- ¾ cup yogurt or light sour cream
- ¼ cup mayo (or more yogurt to keep it lighter)
- ¼ cup finely minced dill pickle (pickle relish works too)
- ½ teaspoon dried dill
- 1 teaspoon dried parsley
- 1 tablespoon finely minced onion
- pinch of Kosher salt
- juice of one lemon