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Ingredients:
For the Chicken Meatballs:
1 pound ground chicken
½ cup breadcrumbs
¼ cup grated Parmesan cheese
¼ cup fresh parsley, chopped
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
1 egg, beaten
1 tablespoon olive oil (for cooking)
For the Lemon Orzo:
1 cup orzo pasta
2 cups chicken broth
1 tablespoon olive oil
1 lemon, zested and juiced
Salt and pepper to taste
Fresh parsley, for garnish
Directions:
In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, parsley, garlic, oregano, salt, pepper, and beaten egg. Mix until well combined.
Form the mixture into small meatballs, about 1 inch in diameter.
Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for 6-8 minutes, turning occasionally, until they are golden brown and cooked through. Remove from skillet and set aside.
In a separate pot, bring chicken broth to a boil. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain and return to the pot.
Stir in olive oil, lemon zest, lemon juice, salt, and pepper into the cooked orzo. Mix well to combine.
To serve, place a generous scoop of lemon orzo on a plate and top with the chicken meatballs. Garnish with fresh parsley.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 320 kcal | Servings: 4 servings