Ingredients
Scale
- 1 lb ground chicken
- 1/4 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 lemon, zested and juiced
- 2 tablespoons olive oil
- 1 cup orzo pasta
- 2 cups chicken broth
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C). Mix ground chicken, breadcrumbs, parsley, garlic, oregano, salt, pepper, lemon zest, and juice in a bowl.
- Form into 16 meatballs and place on a baking sheet. Bake for 20 minutes until golden and cooked through.
- While baking, cook orzo in chicken broth until al dente, then drain and stir in Parmesan and a splash of olive oil.
- Serve meatballs over lemon orzo, garnished with extra parsley and lemon slices.
Notes
- For extra flavor, add feta crumbles to the meat mixture.
- Can be prepared ahead and refrigerated.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Baking,Boiling
- Cuisine: Mediterranean
- Diet: Gluten-Free (if gluten-free breadcrumbs used)
Nutrition
- Serving Size: 1 plate
- Calories: 480 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 105mg