Everything comes together in one synchronized flow — while the meatballs roast hands-free in the oven, the rice practically cooks itself on the stovetop. Bold cumin, bright lime, and fresh cilantro make this feel like a restaurant meal on a Tuesday night. 

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Steps

• Preheat your oven to 400°F and line a baking sheet with parchment paper or foil. 
• In a large bowl, combine the ground chicken, breadcrumbs, egg, minced garlic, cumin, coriander, smoked paprika, salt, pepper, and cilantro. Mix until just combined — do not overwork the mixture or the meatballs will turn tough. 
• Roll the mixture into balls roughly 1½ in in diameter (you should get about 16 meatballs). Place them on the prepared baking sheet, spacing them evenly, and drizzle lightly with olive oil. 
• Slide the meatballs into the oven and set a timer for 20 minutes. 
• While the meatballs are in the oven, start the rice. Combine the water, salt, and cumin in a medium saucepan and bring to a boil over high heat. Stir in the rice, reduce heat to low, cover, and cook for 18 minutes. 
• While the rice cooks, mince the garlic for the pan sauce and juice your limes so everything is ready to go. 
• At the 20-minute mark, check the meatballs — they should be golden on the outside and cooked through (internal temperature of 165°F). If they need a few more minutes, give them up to 5 more. Once done, remove from the oven and set aside. 
• In a large skillet over medium heat, warm the olive oil for the pan sauce. Add the garlic and cook for about 1 minute until fragrant. Stir in the cumin and coriander and cook for 30 seconds more. 
• Pour in the chicken broth and lime juice, scraping up any bits from the pan. Let the sauce simmer for 2 to 3 minutes until it reduces slightly. Season with salt and pepper, then gently nestle the meatballs into the skillet, turning to coat them in the sauce. Keep on low heat while you finish the rice. 
• Check the rice — the water should be fully absorbed. Remove the lid, fluff with a fork, and stir in the butter, lime zest, lime juice, and chopped cilantro. 
• Spoon the cilantro-lime rice into bowls or onto plates, top with the saucy meatballs, and finish with extra cilantro and a lime wedge on the side. Dinner is on the table. 

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