Ingredients:

For the Meatballs:

1 lb (450g) ground chicken

¼ cup breadcrumbs

¼ cup grated Parmesan cheese

1 egg, beaten

2 cloves garlic, minced

Zest of 1 lemon

1 teaspoon salt

½ teaspoon black pepper

2 tablespoons fresh parsley, chopped

For the Lemon Butter Sauce:

¼ cup butter

2 tablespoons lemon juice

1 teaspoon lemon zest

Salt and pepper, to taste

For the Spinach Orzo:

1 cup orzo pasta

2 cups chicken broth

2 cups fresh spinach, chopped

1 tablespoon olive oil

Salt and pepper, to taste

Directions:

Preheat oven to 400°F (200°C). In a bowl, mix ground chicken, breadcrumbs, Parmesan cheese, egg, garlic, lemon zest, salt, pepper, and parsley until well combined. Form into meatballs (about 1 inch in diameter).

Place meatballs on a baking sheet and bake for 20 minutes, or until cooked through and golden.

In a small saucepan, melt butter over medium heat. Stir in lemon juice, lemon zest, salt, and pepper. Set aside.

In a separate pot, bring chicken broth to a boil. Add orzo and cook according to package instructions. In the last 2 minutes of cooking, add chopped spinach. Drain any excess liquid and stir in olive oil, salt, and pepper.

Serve the meatballs drizzled with lemon butter sauce over the spinach orzo.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes | Kcal: 450 kcal | Servings: 4 servings