Description
A delightful Mediterranean dish featuring juicy chicken meatballs served over tangy lemon orzo, perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg
- 1 cup orzo pasta
- 2 tablespoons olive oil
- Juice of 1 lemon
- Zest of 1 lemon
- 1 cup chicken broth
- 1/4 cup feta cheese (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Mix the ground chicken, breadcrumbs, Parmesan cheese, parsley, garlic, oregano, salt, pepper, and egg in a large bowl until well incorporated.
- Shape the mixture into meatballs about 1-2 inches in diameter and place on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes or until thoroughly cooked and golden brown.
- Bring chicken broth to a boil in a medium pot, then add orzo and cook according to package instructions until al dente. Drain and return to the pot.
- Stir in the olive oil, lemon juice, and lemon zest into the orzo until well combined.
- Plate the orzo and top with meatballs, garnishing with feta cheese if desired.
Notes
For a juicier meatball, avoid overmixing the ingredients. Leftovers can be stored separately in airtight containers for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg