Description
For the Meatballs
1 lb ground chicken
1/2 cup breadcrumbs
1/4 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil (for cooking)
For the Garlic Orzo
1 cup orzo pasta
2 tablespoons unsalted butter
2 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1 1/2 cups chicken broth
1/4 cup fresh parsley, chopped
1/2 cup crumbled feta cheese
Salt and black pepper, to taste
Directions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, mix ground chicken, breadcrumbs, ricotta, Parmesan, egg, garlic, lemon zest, lemon juice, oregano, salt, and black pepper until well combined.
Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet.
Drizzle with olive oil and bake for 18–20 minutes or until golden brown and cooked through.
While the meatballs are baking, cook orzo in a large skillet by melting butter over medium heat.
Add garlic and red pepper flakes, sautéing until fragrant. Stir in orzo and toast for 1–2 minutes.
Pour in chicken broth and cook until the orzo is tender and the liquid is absorbed, about 10 minutes.
Remove from heat and stir in parsley and crumbled feta. Season with salt and black pepper to taste.
Serve the lemon chicken meatballs over the garlic orzo, garnished with extra parsley and feta.
Prep Time: 15 minutes, Cooking Time: 20 minutes, Total Time: 35 minutes, Kcal: 480 per serving, Servings: 4
