Description
A delicious and healthy recipe for Lemon Herb Chicken Meatballs served with orzo pasta, perfect for a family meal.
Ingredients
Scale
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
- 1 tablespoon olive oil
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 lemon, zested and juiced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup feta cheese, crumbled
Instructions
- In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, parsley, oregano, garlic powder, onion powder, salt, pepper, and egg. Mix until well combined.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Form the chicken mixture into meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
- Drizzle olive oil over the meatballs and bake for 20-25 minutes, or until cooked through and golden brown.
- While the meatballs are baking, bring chicken broth to a boil in a medium saucepan. Add orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain any excess liquid.
- In a large bowl, combine cooked orzo, lemon zest, lemon juice, cherry tomatoes, and feta cheese. Toss gently to combine.
- Serve the meatballs over the lemon orzo mixture, garnished with additional parsley if desired.
Notes
- For added flavor, consider mixing in some chopped spinach or kale into the orzo.
- Substitute ground turkey or beef for the chicken if preferred, adjusting cooking times as necessary.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg