Ingredients
Scale
- 1 lb ground chicken
- 1/4 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 cup orzo pasta
- 2 cups chicken broth (or vegetable broth)
- Zest of 1 lemon
- Juice of 1 lemon
- 2 tbsp olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine ground chicken, breadcrumbs, egg, garlic, parsley, oregano, salt, and pepper; mix until well combined.
- Shape the mixture into small meatballs (about 1 inch in diameter) and place them on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes or until golden brown.
- While the meatballs are baking, bring chicken broth to a boil in a pot; add the orzo and cook according to package instructions until al dente.
- Drain excess liquid from the orzo and stir in lemon zest, lemon juice, olive oil, and salt.
- Serve the baked meatballs over lemon orzo; garnish with additional parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: Approximately 2 meatballs with orzo (250g)
- Calories: 420
- Sugar: 2g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg