Ingredients
Scale
- 1 pound ground chicken
- 1/4 cup breadcrumbs
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 lemon, juiced and zest grated
- 8 ounces orzo pasta
- 2 cups chicken broth
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C). Mix ground chicken, breadcrumbs, garlic, parsley, oregano, salt, and pepper. Form into 16 meatballs.
- Heat olive oil in a skillet, brown meatballs on all sides, then transfer to a baking dish. Bake for 20 minutes.
- Cook orzo in chicken broth until tender, about 10 minutes. Stir in lemon juice, zest, Parmesan, and fresh herbs.
- Serve meatballs over lemon orzo garnished with extra herbs and lemon wedges.
Notes
- Can be baked instead of pan-fried for a healthier option.
- Use fresh herbs for more flavor.
- Pair with a side salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Baking, simming
- Cuisine: Mediterranean
- Diet: Gluten-Free option available
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal Kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 80 mg