Description
For the Meatballs
1 lb ground chicken
1/4 cup crumbled blue cheese
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 teaspoon lemon zest
1 tablespoon lemon juice
Salt and black pepper, to taste
2 tablespoons olive oil (for cooking)
For the Spinach & Garlic Orzo
1 cup orzo pasta
2 tablespoons olive oil
3 cloves garlic, minced
3 cups fresh spinach, chopped
1/4 teaspoon red pepper flakes (optional)
1/4 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and black pepper, to taste
Directions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large bowl, combine ground chicken, blue cheese, breadcrumbs, Parmesan, egg, garlic, parsley, lemon zest, lemon juice, salt, and black pepper. Mix until
just combined, then shape into 1-inch meatballs.
Heat olive oil in a large skillet over medium heat. Brown meatballs in batches, cooking for 4-5 minutes until golden on all sides. Transfer meatballs to the
prepared baking sheet and bake for 10-12 minutes until fully cooked.
While the meatballs bake, cook orzo according to package instructions. Drain and set aside.
In the same skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant. Stir in spinach and cook until wilted. Add cooked orzo,
red pepper flakes (if using), heavy cream, and Parmesan cheese. Toss to combine.
Season with salt and pepper, and serve the orzo topped with creamy lemon chicken meatballs.
Prep Time: 15 minutes, Cooking Time: 20 minutes, Total Time: 35 minutes, Kcal: 500 per serving, Servings: 4
