Description
Embark on a delightful culinary journey with Greek Chicken Meatballs with Lemon Orzo—a dish that beautifully combines the tenderness of baked chicken meatballs with the zesty vibrancy of lemon-infused orzo. Perfect for weeknight dinners or meal prep, this recipe promises to be a family favorite, bursting with aromatic herbs and wholesome ingredients. Enjoy it as a hearty main course or serve it alongside fresh salads for a balanced meal.
Ingredients
Scale
- 1 lb ground chicken
- 1/4 cup breadcrumbs
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 large egg
- 1 cup orzo pasta
- 2 cups chicken broth
- Zest of 1 lemon
- Juice of 1 lemon
- 2 tbsp olive oil
- Salt to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine ground chicken, breadcrumbs, finely chopped onion, minced garlic, oregano, thyme, salt, pepper, and egg. Mix until well combined but don’t overwork the mixture.
- Shape the mixture into 12 equal-sized meatballs and place them on a parchment-lined baking sheet.
- Bake the meatballs for about 20-25 minutes until cooked through and golden brown.
- In a pot, bring chicken broth to a boil and add the orzo pasta. Cook according to package instructions until al dente.
- Stir in lemon zest, lemon juice, olive oil, and salt into the cooked orzo.
- Serve the lemon orzo generously topped with baked meatballs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 120mg
Keywords: For added freshness, consider garnishing your dish with chopped parsley or dill. Feel free to substitute quinoa or rice for orzo if desired.