Posted in

Lemon Chicken Parmesan Meatballs with Garlic Orzo

BLAST BELLY ADS 300x250

Lemon Chicken Parmesan Meatballs with Garlic Orzo

Description

For the Salad:
3 medium beets, roasted, peeled, and sliced
4 cups arugula
¼ cup pistachios, roughly chopped
2 tablespoons pomegranate seeds (optional)
2 tablespoons balsamic glaze (for drizzling)
For the Whipped Feta:
½ cup feta cheese
2 tablespoons Greek yogurt
1 tablespoon olive oil
½ teaspoon lemon zest
¼ teaspoon black pepper
Directions:
Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45-50 minutes until tender. Let cool, then peel and slice.
In a food processor, blend feta, Greek yogurt, olive oil, lemon zest, and black pepper until smooth and creamy.
Spread the whipped feta onto a serving plate.
Arrange the arugula and roasted beets on top. Sprinkle with pistachios and pomegranate seeds.
Drizzle with balsamic glaze before serving.
Prep Time: 10 minutes
Cooking Time: 50 minutes
Total Time: 1 hour
Kcal: 280 kcal per serving
Servings: 2

BLAST BELLY ADS 300x450

Leave a Reply

Your email address will not be published. Required fields are marked *