Ingredients
Scale
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 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 dill for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Mix ground chicken, breadcrumbs, parsley, garlic, oregano, salt, and pepper in a bowl.
- Form mixture into meatballs and place on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes until cooked through.
- Meanwhile, cook orzo in boiling chicken broth for about 10 minutes until al dente.
- Stir in lemon juice and olive oil into the orzo.
- Serve meatballs over lemon orzo, garnished with fresh dill and lemon slices.
Notes
- Try adding feta cheese to meatballs for extra flavor.
- Use fresh lemon zest for a zestier taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking, Boiling
- Cuisine: Mediterranean
- Diet: Gluten-free option available with gluten-free breadcrumbs
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal Kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 125 mg
