Sheet Pan Orange Chicken Meatballs and Rice

Directions

1. Heat oven to 350°F. Grease a half sheet pan with non-stick cooking spray.

2. Place rice in a sieve or mesh colander. Rinse under cold water until the water runs clear.

3. Add rice to prepared baking sheet. Pour the chicken stock on top. Sprinkle the minced garlic, onion, orange zest and 1 teaspoon salt. Gently mix.

4. Place the meatballs on top of the rice mixture, leaving space in between each meatball. Sprinkle the chopped asparagus around the meatballs. Cover with a large piece of foil and carefully transfer to the preheated oven. Bake for 25 minutes or until the rice is cooked through and the meatballs are hot.

5. While the rice and meatballs bake, make the sauce. Whisk ingredients in a medium saucepan over medium heat. Bring to a boil and reduce to a simmer. Simmer until the sauce is thickened. Set aside.

6. When the meatballs and rice are cooked, remove foil and transfer meatballs to the sauce. Toss to coat. Fluff the rice with a fork. Season with salt and pepper. Return the meatballs back to the rice. Drizzle with remaining sauce and sprinkle with green onions.