Description
Chicken Breast Dinner Ideas Oven Quick dinners, Easy dinner Recipes : These quick & easy meals are exactly what you need! From satisfying dinners to light lunches and energizing breakfasts, this collection is packed with simple, healthy recipes to fuel fat loss, boost energy, and keep you full longer. Clean eating has never been this effortless—perfect for meal prep and busy days!
Recipes:
For the Meatballs:
1 lb ground chicken
¼ cup breadcrumbs
1 egg
2 tbsp grated Parmesan cheese
1 tbsp fresh parsley, chopped
1 tsp garlic powder
Zest of 1 lemon
Salt and black pepper, to taste
For the Orzo:
1 cup orzo pasta
2 tbsp unsalted butter
2 cloves garlic, minced
½ cup ricotta cheese
½ cup dried cranberries
1 tbsp fresh lemon juice
Salt and black pepper, to taste
For the Creamy Lemon Sauce:
1 tbsp olive oil
1 cup chicken broth
½ cup heavy cream
Juice of 1 lemon
1 tbsp fresh parsley, chopped
Salt and black pepper, to taste
Directions:
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, combine ground chicken, breadcrumbs, egg, Parmesan cheese, parsley, garlic powder, lemon zest, salt, and pepper. Shape into small meatballs and
place on the prepared baking sheet.
Bake for 15-20 minutes or until cooked through and golden.
While the meatballs are baking, cook the orzo according to package directions. Drain and set aside.
In a large skillet, melt butter over medium heat. Add garlic and cook for 1-2 minutes until fragrant. Stir in the cooked orzo, ricotta cheese, dried
cranberries, lemon juice, salt, and pepper. Toss to combine and set aside.
For the creamy lemon sauce, heat olive oil in the same skillet. Add chicken broth and bring to a simmer. Stir in heavy cream, lemon juice, and parsley. Let
simmer for 2-3 minutes until the sauce thickens. Season with salt and pepper.
To serve, plate the orzo and top with baked chicken meatballs. Pour the creamy lemon sauce over the top. Garnish with additional parsley
Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes Kcal: 350 per serving Servings: 4 servings
