Ingredients
Scale
- 1 lb ground chicken
- 1/4 cup bread crumbs
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup orzo pasta
- 2 cups chicken broth
- Juice and zest of 1 lemon
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F. Mix ground chicken, bread crumbs, parsley, garlic, oregano, salt, and pepper in a bowl.
- Form mixture into 1-inch meatballs and place on a baking sheet. Bake for 20 minutes until golden.
- Meanwhile, cook orzo in chicken broth until tender, about 8 minutes. Stir in lemon juice and zest.
- In a skillet, heat olive oil and brown cooked meatballs for 5 minutes.
- Serve meatballs over lemon orzo, garnished with fresh parsley.
Notes
- For extra flavor, add a pinch of crushed red pepper to the meatball mixture.
- Use fresh lemon juice for the best brightness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Bake and simmer
- Cuisine: Mediterranean
- Diet: Gluten-Free (with gluten-free bread crumbs)
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg