Ingredients
Scale
- 1 pound 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
- 1 lemon, juiced and zested
- 2 cups chicken broth
- 1/2 cup Greek yogurt (for tzatziki)
- 1 cucumber, grated (for tzatziki)
- Fresh dill and mint (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Mix ground chicken, parsley, garlic, oregano, salt, and pepper. Form into small meatballs and bake for 20 minutes.
- While meatballs bake, cook orzo in chicken broth until tender. Drain excess liquid and stir in lemon juice, zest, and olive oil.
- Prepare tzatziki by combining Greek yogurt, grated cucumber, dill, and a pinch of salt.
- Serve the meatballs over lemon orzo, topped with tzatziki and fresh herbs.
Notes
- Feel free to add chopped red onion to the meatball mixture for extra flavor.
- Adjust lemon juice for desired tanginess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Bake, boil, and assemble
- Cuisine: Mediterranean
- Diet: Gluten-free adaptable
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg