Ingredients
Scale
- 1 lb ground chicken
- 1/4 cup breadcrumbs
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 lemon, juiced and zested
- 1 cup orzo pasta
- 2 cups chicken broth
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 400°F (200°C). In a bowl, combine ground chicken, breadcrumbs, garlic, parsley, oregano, salt, and pepper. Form into 1-inch meatballs and place on a baking sheet.
- Bake for 20 minutes or until cooked through.
- While meatballs bake, cook orzo in chicken broth until tender, about 10 minutes. Drain excess liquid if any.
- Stir lemon zest, juice, and Parmesan cheese into the orzo. Season with salt and pepper as needed.
- Serve meatballs over lemon orzo, garnished with fresh herbs and lemon wedges.
Notes
- You can substitute turkey or beef for chicken.
- Add crushed red pepper flakes for extra heat.
- Best enjoyed fresh, but leftovers can be stored in the fridge up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Baking, simmering
- Cuisine: Mediterranean
- Diet: Gluten-Free option available with gluten-free breadcrumbs
Nutrition
- Serving Size: 1 plate
- Calories: 480 kcal Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg