Ingredients
Scale
For the Meatballs:
1 lb ground chicken
1/4 cup breadcrumbs
1 egg
2 garlic cloves, minced
1 tsp dried oregano
Zest of 1 lemon
Salt and pepper to taste
For the Lemon Orzo:
1 cup orzo pasta
2 cups chicken broth
Juice of 1 lemon
1 tbsp olive oil
1/4 cup crumbled feta
2 tbsp chopped fresh parsley
Instructions
Preheat oven to 400°F (200°C). Mix all meatball ingredients and form into small balls. Place on a lined baking sheet.
Bake meatballs for 18–20 minutes, until golden and cooked through.
Meanwhile, cook orzo in broth until tender and liquid is absorbed (about 10 minutes).
Stir in lemon juice, olive oil, feta, and parsley.
Serve meatballs over a bed of lemony orzo. Garnish with extra parsley or lemon zest.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 400 per serving
- Sugar: 2g per serving
- Fat: 14g per serving
- Carbohydrates: 35g per serving
- Fiber: 2g per serving
- Protein: 30g per serving