Ingredients
Scale
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 lemon, juiced and zested
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 tbsp olive oil
- Juice of 1 lemon
- 1/4 cup chopped fresh parsley
Instructions
- Preheat oven to 400°F (200°C). Mix ground chicken, breadcrumbs, garlic, parsley, oregano, salt, and pepper. Form into small meatballs.
- Place meatballs on a baking sheet lined with parchment. Bake for 20 minutes until golden and cooked through.
- While meatballs bake, cook orzo in chicken broth until tender, about 8 minutes. Drain excess liquid if needed.
- In a bowl, toss cooked orzo with olive oil, lemon juice, lemon zest, and parsley.
- Serve meatballs over lemon orzo, garnished with fresh herbs and lemon wedges.
Notes
- You can substitute ground turkey or beef for chicken.
- Add chopped cherry tomatoes for extra color and flavor.
- For a dairy-free version, omit cheese from the meatball mix.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking, Boiling
- Cuisine: Mediterranean
- Diet: Dairy-Free (omit cheese), Gluten-Free (use gluten-free breadcrumbs)
Nutrition
- Serving Size: 1 plate
- Calories: 480 kcal Kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 100mg
