Description
For the Chicken Meatballs:
1 lb ground chicken
½ cup breadcrumbs (use gluten-free if needed)
¼ cup crumbled feta cheese
1 egg
2 tbsp fresh parsley, chopped
1 tbsp olive oil
2 cloves garlic, minced
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
For the Cranberry Lemon Orzo:
1 cup orzo pasta
½ cup dried cranberries
2 tbsp pine nuts, toasted
1 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp lemon zest
½ tsp salt
¼ tsp black pepper
2 tbsp fresh parsley, chopped
Directions:
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, combine ground chicken, breadcrumbs, feta cheese, egg, parsley, garlic, oregano, salt, and black pepper. Mix well and form into small
meatballs (about 1 inch in diameter).
Place meatballs on the prepared baking sheet and drizzle with olive oil. Bake for 18-20 minutes or until golden brown and cooked through.
Meanwhile, cook the orzo according to package instructions. Drain and transfer to a large bowl.
Add dried cranberries, toasted pine nuts, olive oil, lemon juice, lemon zest, salt, black pepper, and parsley to the orzo. Toss to combine.
Serve the meatballs over the cranberry lemon orzo. Enjoy!
Prep Time: 15 minutes Cooking Time: 20 minutes Total Time: 35 minutes Kcal: 380 per serving Servings: 4 servings
