Ingredients
Scale
- 1 lb ground chicken
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup orzo pasta
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1 cup chicken broth
- Fresh parsley and lemon slices for garnish
Instructions
- Preheat oven to 400°F (200°C). Mix ground chicken, parsley, garlic, oregano, salt, and pepper. Form into meatballs and bake for 20 minutes.
- Cook orzo in boiling salted water until al dente, drain.
- In a skillet, heat olive oil, add cooked orzo, lemon juice, and chicken broth. Simmer for 5 minutes.
- Serve meatballs over lemon orzo, garnished with fresh parsley and lemon slices.
Notes
- Ensure not to overmix the meatball mixture to keep them tender.
- You can add chopped tomatoes or feta for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Baking and simmering
- Cuisine: Mediterranean
- Diet: Gluten-Free (if gluten-free orzo is used)
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg