Ingredients
Scale
- 1 lb ground chicken
- 1/4 cup breadcrumbs
- 1 large egg
- 2 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
- 2 cups uncooked orzo pasta
- 1 can (14.5 oz) diced tomatoes
- 2 cups chicken broth
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese (optional)
- Fresh basil or parsley for garnish
Instructions
- In a large mixing bowl, combine ground chicken, breadcrumbs, egg, minced garlic, chopped rosemary, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated. Shape mixture into small meatballs about 1 inch in diameter.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken meatballs and cook until browned on all sides and cooked through, about 8-10 minutes. Remove and set aside.
- In the same skillet, add the remaining olive oil. Stir in diced tomatoes and cook for 2-3 minutes. Pour in chicken broth and bring to a boil. Add uncooked orzo, reduce heat to low, cover, and simmer for about 10 minutes until orzo is tender.
- Return the chicken meatballs to the skillet with tomato orzo. Gently stir, cook for another 2-3 minutes to heat through. Adjust seasoning with salt and pepper. Optional: sprinkle with Parmesan cheese and garnish with herbs before serving.
Notes
- Ensure meatballs are evenly sized for uniform cooking.
- Use fresh rosemary for a more aromatic flavor.
- You can substitute gluten-free breadcrumbs and orzo if needed.
- For extra spice, add red pepper flakes to the meatball mixture or tomato sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop,Simmering
- Cuisine: Italian-American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 480 Kcal
- Sugar: 8g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 125mg
