• Preheat the oven to 400°F. Line a large-rimmed sheet pan with parchment paper.

Prepare the meatballs:

• In a large bowl, combine the ground chicken, egg, almond flour, artichoke hearts, pesto, parmesan (if using), minced garlic, lemon zest, parsley, garlic powder, onion powder, salt, and pepper.

  Mix gently with your hands until just combined – don't overwork it!
• Using a 1.5 tablespoon cookie scoop (or just eyeball it), form into about 20-22 meatballs and arrange evenly on the prepared sheet pan.
• Lightly spray the tops with avocado oil.
• Set meatballs aside (you’ll pop them in the oven when the rice starts to simmer so the meal can come together warm).

Start the rice:

• Heat ghee or olive oil in a medium saucepan or deep skillet over medium heat.
• Add the shallot and cook for 2-3 minutes until softened.
• Add the garlic and cook another 30 seconds.
• Add the arborio rice and stir to coat, toasting for 1-2 minutes until the edges of the grains look slightly translucent.
• Add the broth: pour in all 3 cups of warm bone broth and stir well.
• Bring to a gentle simmer, then reduce heat to low.
• Cover and cook for 18-20 minutes, stirring every 5 minutes or so, until the rice is tender and creamy and has absorbed most of the liquid.

  (If it looks too thick before the rice is fully cooked, add a splash more broth and stir.)

Bake the meatballs:

• When you cover and cook the rice, you now want to transfer the meatballs to the oven and bake for 11-15 minutes.

  Start checking at 11 minutes – lean ground chicken at this size dries out quickly past 165°F. Pull them the moment an instant read thermometer reads 165°F.
• Broil for 1 minute at the end for extra color if desired, but keep a close eye.

Finish the rice:

• Remove from heat.
• Stir in the frozen peas (they'll warm through instantly), parmesan, lemon zest, and lemon juice.
• Season generously with salt and pepper, then stir in the fresh herbs. Taste and adjust lemon and salt (the rice should be bright and savory, not flat).

To Serve:

• Spoon a generous bed of creamy parmesan rice into shallow bowls or onto plates. Top with 4-5 meatballs per serving.
• Finish with a scatter of toasted pine nuts, a drizzle of olive oil, extra fresh herbs, lemon zest, a pinch of red pepper flakes, and torn green olives if using. Enjoy!

To Store & Reheat:

• Store the meatballs and rice separately in airtight containers in the fridge for up to 4 days.

  Reheat the meatballs in a 375°F oven or air fryer until warmed through (or microwave until hot). Reheat the rice on the stovetop over low heat with a splash of broth, stirring occasionally until creamy and warmed through.
• To freeze the meatballs: Let baked meatballs cool completely, then freeze in a single layer until solid, about 1–2 hours. Transfer to a freezer-safe bag or container and freeze for up to 3 months.

  Reheat directly from frozen in a 375°F oven or air fryer until heated through.