Ingredients
Scale
- 1 lb ground chicken
- 1/4 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 cup orzo pasta
- 2 cups chicken broth
- Juice and zest of 1 lemon
- 2 tablespoons chopped fresh dill
Instructions
- Preheat oven to 375°F. Mix ground chicken, breadcrumbs, parsley, oregano, garlic powder, salt, and pepper. Form into meatballs.
- Bake meatballs on a baking sheet for 20-25 minutes until cooked through.
- Meanwhile, cook orzo in chicken broth according to package instructions.
- Stir lemon juice, zest, and dill into the cooked orzo. Serve meatballs over lemon orzo garnished with additional herbs and lemon slices.
Notes
- Feel free to add feta cheese to the meatball mixture for extra flavor.
- Use fresh lemon juice for the best taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Bake and simmer
- Cuisine: Mediterranean
- Diet: Gluten-Free (if using gluten-free breadcrumbs)
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal Kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 100 mg
