This dish is packed full of flavor and nutrients—but low in carbs! Greek-inspired meatballs are served over RightRice, a high-fiber substitute made with a blend of chickpeas, lentils, peas, and rice. Bonus: there’s extra protein. This dish comes together in about 35 minutes!

Prep Time: 35 minutes | Makes 20-25 Meatballs and 4 Servings of Rice Salad

Meatball Ingredients

  • 2 medium zucchini
  • 2 lbs ground chicken
  • 3 tsp salt
  • 6 cloves garlic, minced
  • 1 tsp red pepper flakes
  • 1/2 tsp ground cumin
  • 1/2 tsp black pepper
  • 1 tsp ground coriander
  • Zest of 1 lemon
  • 1 Tbsp fresh oregano, finely chopped
  • 2 Tbsp fresh mint, finely chopped
  • 1/2 cup red onion, finely diced

Rice Salad Ingredients

  • 1 package of Garlic and Herb Right Rice (available at Kroger, Whole Foods, The Fresh Market, and Sprouts)
  • 3/4 cup cherry tomatoes, cut in half
  • 2-3 mini cucumbers, sliced thinly
  • 1 bell pepper, diced
  • 2 Tbsp olive oil
  • 3 Tbsp lemon juice (about 1 lemon)
  • 1 tsp salt
  • 1 Tbsp red wine vinegar


  • 1 cup feta, crumbled
  • Fresh mint
  • Fresh dill
  • Kalamata olives

Preheat your oven to 400F.

Grate 2 medium zucchini until you have about 2 cups. Place in a thin kitchen towel and squeeze out as much liquid as you can. Add zucchini to a large mixing bowl.

In the same bowl, add all remaining ingredients except the ground chicken. Mix thoroughly with your hands and then add the ground chicken. Use your hands to mix the ingredients until just evenly combined, and be careful not to over mix. To make the meatballs easier to form, you can refrigerate the mixture for up to an hour, but it’s optional.

Use your hands or a scoop to form the meatballs, aiming for about 2 Tbsp in each meatball. This will be a sticky mixture, so feel free to put a little oil on your hands to make it easier. Place them on a greased or lined baking sheet. Bake for 25 minutes, or until the internal temperature reaches 165F. 

While meatballs are in the oven, cook Right Rice according to package directions. Prepare the rest by adding the cut veggies to a medium bowl, add dressing ingredients and mix thoroughly. Allow the rice to cool for a few minutes before tossing with the veggies.

Serve meatballs and loaded rice salad topped with fresh mint, dill, crumbled feta, and olives.

Kristen Rosania is a Memphis-based meal prep chef, recipe developer, and the creator behind @forlemonsake, a social channel showcasing that home-cooked is always best. She believes in cooking real food with real ingredients, giving your body what it truly deserves. Find more information at and follow along @forlemonsake on Instagram and Facebook.