Greek Chicken Lemon Orzo (Print Version)
# Ingredients:
→ Meatballs
01 -
1/2 teaspoon pepper
02 -
1/2 teaspoon salt
03 -
1 teaspoon dried parsley
04 -
1 teaspoon garlic powder
05 -
1 teaspoon onion powder
06 -
1.5 teaspoons dried oregano
07 -
1 teaspoon dried basil
08 -
1 teaspoon dried dill
09 -
1 large egg
10 -
1 pound ground chicken
11 -
1/2 cup feta, chopped finely and crumbled
→ Lemon Orzo
12 -
1/4 teaspoon dill
13 -
1/2 teaspoon pepper
14 -
1/2 teaspoon salt
15 -
1/2 teaspoon dried oregano
16 -
2 tablespoons grated parmesan cheese (optional)
17 -
2 tablespoons olive oil or melted butter
18 -
1 cup dried orzo
19 -
Zest from 1 lemon
20 -
1 tablespoon fresh lemon juice
21 -
1/2 teaspoon garlic powder
# Instructions:
01 -
Dump all the ingredients for the meatballs into a big bowl. Use your hands to carefully mix until combined, and then roll into 15 pieces.
02 -
Grab a large pan, heat a splash of olive oil over medium heat, and add the meatballs. Leave space between them! Turn them often until browned all over, which should take 5-6 minutes. Cover and let them cook another few minutes until they hit 165°F inside.
03 -
Follow whatever the box says to cook the orzo. Toss the cooked pasta with lemon zest, juice, your choice of melted butter or oil, parmesan if you want, and the rest of the spices in a big bowl.
04 -
Pile the lemony orzo into bowls and top it with those meatballs while it's all warm.
# Notes:
01 -
This meal features herb-filled chicken meatballs with feta, served on tangy lemon-seasoned orzo. It's super quick, taking less than 30 minutes from start to finish.
02 -
Make sure not to cook the meatballs too long, or they’ll turn dry.