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Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette

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Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette

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Quick dinners, Easy dinner Recipes : High-protein, and low-carb swaps that helped me lose 15lbs: These quick & easy low-carb, high-protein 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 Chicken Ricotta Meatballs:
1 lb ground chicken
½ cup ricotta cheese
1 egg
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil (for cooking)
For the Garlic Orzo:
1 cup orzo pasta
2 tablespoons olive oil
3 cloves garlic, minced
Zest and juice of 1 lemon
¼ teaspoon salt
¼ teaspoon black pepper
For the Lemon Vinaigrette:
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon black pepper
Directions:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a bowl, mix together ground chicken, ricotta, egg, garlic powder, oregano, basil, salt, and black pepper.
Form the mixture into small meatballs (about 1 inch in diameter) and place them on the prepared baking sheet.
Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides, about 5-6 minutes. Then transfer them to the oven and bake for 10-12 minutes,
or until fully cooked.
While the meatballs are baking, cook orzo according to package instructions. Drain and set aside.
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the cooked orzo, lemon zest, lemon juice, salt,
and black pepper. Toss to combine and heat through.
In a small bowl, whisk together the vinaigrette (olive oil, lemon juice, Dijon mustard, salt, and pepper).
To serve, plate the garlic orzo, top with chicken ricotta meatballs, and drizzle with lemon vinaigrette.
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Kcal: 400 kcal per serving
Servings: 4

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