Description
Savor the vibrant flavors of Greece with juicy chicken meatballs served over zesty lemon orzo—an easy, crowd-pleasing dish perfect for any dinner occasion.
Ingredients
Scale
- 1 lb ground chicken
- 1/4 cup fresh parsley, chopped
- 1/2 cup feta cheese, crumbled
- Zest and juice of 1 lemon
- 3 garlic cloves, minced
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- 2 tbsp olive oil
- 1/4 cup pine nuts, toasted
Instructions
- Preheat oven to 400°F (200°C). In a large bowl, mix ground chicken, parsley, feta cheese, lemon zest, garlic, oregano, salt, and pepper until well combined.
- Shape the mixture into 1-inch meatballs and place them on a parchment-lined baking sheet.
- Bake for about 20 minutes until golden brown and cooked through.
- While the meatballs bake, bring chicken broth to a boil in a pot. Add orzo and cook until al dente (8–10 minutes).
- Drain excess liquid from the orzo. Gently toss baked meatballs with the orzo and add lemon juice.
- Serve warm topped with toasted pine nuts and a drizzle of olive oil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 425
- Sugar: 2g
- Sodium: 487mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg