Ingredients
Scale
- For the Greek Chicken Meatballs:
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large egg
- 2 tablespoons olive oil
- For the Lemon Orzo:
- 1 cup orzo pasta
- 4 cups chicken broth or water
- 1 lemon, juiced and grated zest
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Mix the ingredients: In a large bowl, combine ground chicken, breadcrumbs, Parmesan, garlic, parsley, oregano, salt, pepper, and egg. Mix thoroughly until well combined.
- Form the meatballs: Shape the mixture into balls, about 1 inch in diameter.
- Cook the meatballs: Heat olive oil in a skillet over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes. Drain excess oil and set aside.
- Cook the orzo: In a saucepan, bring chicken broth or water to a boil. Add the orzo and cook until al dente, then drain.
- Make the lemon sauce: In the same saucepan, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute. Stir in lemon juice, zest, salt, and pepper.
- Combine everything: Mix cooked orzo into the lemon sauce. Garnish with chopped parsley and serve topped with the Greek chicken meatballs.
Notes
- For extra flavor, add chopped cherry tomatoes or crumbled feta cheese to the dish.
- Ensure the chicken is cooked through for safe consumption.
- Use fresh herbs for a more vibrant taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: Greek
- Diet: Gluten-Free (with gluten-free breadcrumbs)
Nutrition
- Serving Size: 1 plate
- Calories: 550 kcal Kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 125 mg