Ingredients
Scale
- 1 ½ cups orzo pasta
- 1 lb ground chicken
- 1 lemon (zested and juiced)
- 2 cloves garlic, minced
- 1 small red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Mix ground chicken, lemon zest, garlic, red onion, parsley, oregano, salt, and pepper in a large bowl until well combined.
- Form the mixture into 1-inch meatballs and set aside.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add meatballs and cook until browned and cooked through, about 8-10 minutes. Remove and set aside.
- In a large pot, bring chicken broth to a boil. Add orzo and cook until al dente according to package instructions. Drain and set aside.
- Mix lemon juice and Parmesan cheese (if using) into the cooked orzo. Toss well to coat.
- Add the cooked meatballs to the orzo and gently mix. Garnish with parsley or lemon slices if desired. Serve immediately.
Notes
- For extra flavor, add roasted cherry tomatoes, olives, or spinach.
- Using fresh herbs enhances the dish’s flavor profile.
- Optional Parmesan cheese can be replaced with nutritional yeast for a vegan version.
- Reheat leftovers gently in a microwave or stovetop, adding a splash of broth to preserve moisture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Healthy
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85mg