Broccoli “Cheddar” Chicken Meatballs and Rice

These Broccoli “Cheddar” Chicken Meatballs and Rice are a healthy, high-protein dinner that’s naturally gluten-free and dairy-free! Juicy chicken meatballs are mixed with finely chopped broccoli and baked to perfection, then served over creamy “cheesy” rice made with nutritional yeast and coconut milk. Packed with veggies, full of flavor, and easy to meal prep, this weeknight dinner comes together in under 40 minutes and is perfect for the whole family.

Broccoli “Cheddar” Chicken Meatballs and Rice ingredients:

Broccoli: Broccoli adds fresh, veggie-packed goodness to the meatballs while keeping them moist and tender. Finely chopping it ensures it blends seamlessly into the chicken mixture, so even picky eaters will barely notice it’s there. Its mild flavor pairs perfectly with the savory seasonings and “cheesy” notes from the nutritional yeast. Plus, it’s a simple way to sneak extra fiber and nutrients into this comforting dish.

Ground Chicken: Ground chicken makes these meatballs lean yet juicy, serving as the perfect base for soaking up all the savory herbs and spices. Its mild flavor allows the broccoli and nutritional yeast to shine, while staying light enough for an easy weeknight meal. Swap for ground turkey or ground beef.

Nutritional Yeast: Nutritional yeast is the secret to getting that cheesy, savory flavor without using actual cheese. It adds a rich umami depth to both the meatballs and the rice, tying the dish together in every bite. Naturally dairy-free, it’s perfect for anyone looking for a lighter twist on classic “cheddar” flavors. It also helps thicken the rice slightly, giving it that creamy, risotto-like texture.

Coconut Milk: Full-fat coconut milk makes the rice irresistibly creamy while keeping it completely dairy-free. It blends with the nutritional yeast to mimic the richness of cheese, creating a silky, flavorful base that coats every grain. Its subtle sweetness balances the savory seasonings and keeps the dish from feeling too heavy. Be sure to shake the can well before using for the smoothest texture.

Jasmine Rice: My go-to base for a one pot meal is always jasmine rice. Here it absorbs all the flavors of the broth, coconut milk, and seasonings, transforming into a creamy, “cheesy” base for the meatballs. Its slightly sticky quality helps it hold together just enough for hearty spoonfuls. Together with the meatballs, it makes this dish cozy, satisfying, and endlessly comforting.

Broccoli “Cheddar” Chicken Meatballs and Rice

Recipe by Jenn Lueke

4.4 from 62 votes

Servings

Adjust servings

+

–

4

servings

Prep time

20

minutes

Cooking time

30

minutes

These Broccoli “Cheddar” Chicken Meatballs and Rice are a healthy, high-protein dinner that’s naturally gluten-free and dairy-free! Juicy chicken meatballs are mixed with finely chopped broccoli and baked to perfection, then served over creamy “cheesy” rice made with nutritional yeast and coconut milk. Packed with veggies, full of flavor, and easy to meal prep, this weeknight dinner comes together in under 40 minutes and is perfect for the whole family.

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Ingredients

• For the Chicken Meatballs:

• 1 pound ground chicken

• 1 1/2 cups very finely chopped broccoli (about 1 medium head) *see notes if you have extra

• 2 tablespoons nutritional yeast

• 1 tablespoon olive oil, additional for rolling

• 1 1/2 teaspoons garlic powder

• 1 teaspoon dried oregano

• 1 teaspoon onion powder

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• For the “Cheesy” Rice

• 1 tablespoon olive oil

• 1/2 large yellow onion, finely diced

• 4 garlic cloves, minced

• 1/4 cup nutritional yeast

• 2 teaspoons dried oregano

• 1 teaspoon kosher salt, plus more to taste

• 1 cup uncooked jasmine rice, rinsed

• 2 cups low-sodium chicken broth

• 3/4 cup canned full-fat coconut milk (about half a well-shaken 13.5-ounce can)

• chopped chives or chopped parsley, for garnishing (optional)

Directions

• Preheat the oven to 400°F. Line a sheet pan with parchment paper.
• Make the meatballs: In a large bowl, combine the ground chicken, broccoli, nutritional yeast, olive oil, garlic powder, oregano, salt, and pepper. Mix with a rubber spatula or clean hands until evenly combined.
• Rub olive oil between clean hands and pinch off about 1 tablespoon of the meat mixture (or use a small cookie scoop). Roll loosely between your palms until round and smooth. Place the meatball on the prepared sheet pan. Repeat with the rest of the mixture, forming about 20 equal-size meatballs and leaving about 1 inch of space between each one. Bake until lightly browned on the outside with an internal temperature of 165°F, 10 to 13 minutes.
• Meanwhile, cook the rice: In a large lidded saute pan or Dutch oven, heat the olive oil over medium heat until shimmering. Add the onion, garlic, nutritional yeast, oregano, and salt and cook, stirring constantly, until aromatic and lightly browned, 3 to 5 minutes.
• Add the rice and stir to toast for about 60 seconds. Stir in the broth, coconut milk, and 1/2 cup of water and increase the heat to high. Bring the liquid to a gentle boil and continue to stir. Reduce the heat to medium, cover, and simmer until the rice is cooked, 12 to 16 minutes, stirring a few times as it cooks to prevent sticking (this is especially important if you are not using a nonstick pan!). Turn off the heat. Taste and if needed, season with more salt.
• Add the cooked meatballs on top of the rice, or just spoon the rice directly into four bowls and top each with five meatballs. Garnish with chives or parsley (if using).

Notes

• Store it: Refrigerate in a sealed container for up to 4 days or freeze for up to 3 months.
• Reheat it: Microwave until warm, about 2 minutes.
• *If you have extra chopped broccoli beyond the 1 1/2 cups required for the meatballs, feel free to add it into your rice for more veggies! Add it at the same time as the onion and cook for an additional 2 to 3 minutes.

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