Description
For the Greek-Style Chicken Meatballs:
1 lb ground chicken
¼ cup breadcrumbs
1 egg
2 tbsp fresh parsley, chopped
2 tbsp fresh dill, chopped
2 cloves garlic, minced
½ tsp dried oregano
1 tsp lemon zest
Salt and black pepper to taste
1 tbsp olive oil (for cooking)
For the Zesty Lemon Orzo:
1 cup orzo pasta
1 tbsp olive oil
1 tsp lemon zest
2 tbsp fresh lemon juice
1 tbsp fresh parsley, chopped
Salt and black pepper to taste
Directions:
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, combine ground chicken, breadcrumbs, egg, parsley, dill, garlic, oregano, lemon zest, salt, and black pepper. Mix well.
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. Cook the meatballs for 5-7 minutes, turning occasionally, until golden brown on all sides and cooked through.
While the meatballs cook, prepare the orzo according to package instructions.
In a separate pan, heat olive oil over medium heat. Add lemon zest, lemon juice, parsley, salt, and black pepper to the cooked orzo, and toss to combine.
Serve the Greek-style chicken meatballs on top of the zesty lemon orzo. Enjoy!
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Kcal: 330 per serving Servings: 4 servings
