Description
For the Chicken Meatballs:
1 lb ground chicken
¼ cup breadcrumbs (use gluten-free if needed)
1 egg, beaten
2 tbsp fresh parsley, chopped
1 tbsp fresh lemon zest
1 clove garlic, minced
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
1 tbsp olive oil (for cooking)
For the Cranberry Orzo:
1 cup orzo pasta
½ cup dried cranberries
¼ cup toasted almonds, chopped
1 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp honey
½ tsp salt
¼ tsp black pepper
2 tbsp fresh basil or parsley, chopped
Directions:
Prepare the Meatballs: In a bowl, mix ground chicken, breadcrumbs, egg, parsley, lemon zest, garlic, oregano, salt, and black pepper until well combined. Form
into small meatballs, about 1 inch in diameter.
Heat olive oil in a skillet over medium heat. Cook the meatballs for 8-10 minutes, turning occasionally, until golden brown and cooked through. Set aside.
Cook the Orzo: Bring a pot of salted water to a boil and cook orzo according to package instructions. Drain and transfer to a bowl.
Toss the cooked orzo with dried cranberries, toasted almonds, olive oil, lemon juice, honey, salt, black pepper, and fresh herbs.
Serve the lemon herb chicken meatballs over the cranberry orzo. Garnish with extra herbs and a squeeze of lemon. Enjoy!
Prep Time: 15 minutes Cooking Time: 20 minutes Total Time: 35 minutes Kcal: 380 per serving Servings: 4 servings
