Description
For the Meatballs
1 lb ground chicken
1/2 cup ricotta cheese
1/2 cup breadcrumbs
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 and Chickpeas
1 cup orzo pasta
1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1 can (15 oz) chickpeas, drained and rinsed
1 1/2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped
1 tablespoon lemon juice
Directions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, mix ground chicken, ricotta, breadcrumbs, Parmesan, egg, garlic, lemon zest, lemon juice, oregano, salt, and black pepper until combined.
Roll mixture into 1-inch meatballs and place on the prepared baking sheet. Drizzle with olive oil.
Bake for 18–20 minutes or until golden brown and cooked through.
While the meatballs bake, cook orzo in a pot of salted boiling water until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, cooking for 1 minute until fragrant.
Stir in chickpeas, chicken broth, salt, and black pepper. Simmer for 3–4 minutes.
Add cooked orzo to the skillet, tossing to combine. Stir in Parmesan cheese, parsley, and lemon juice.
Serve garlic orzo and chickpeas with lemon chicken ricotta meatballs on top. Garnish with extra Parmesan and fresh herbs.
Prep Time: 15 minutes, Cooking Time: 20 minutes, Total Time: 35 minutes, Kcal: 520 per serving, Servings: 4
