Description
For the Meatballs:
1 lb ground chicken
1/3 cup breadcrumbs
1/4 cup crumbled feta cheese
1 egg
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil (for cooking)
For the Lemon Pesto Orzo:
1 cup orzo pasta
2 tablespoons pesto
Zest and juice of 1 lemon
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup cherry tomatoes, halved
2 tablespoons fresh parsley, chopped
Directions:
In a large bowl, mix together the ground chicken, breadcrumbs, feta, egg, garlic, oregano, salt, and black pepper until well combined.
Form into small meatballs (about 1 inch in diameter).
Heat olive oil in a large skillet over medium heat. Cook the meatballs for 8-10 minutes, turning occasionally, until golden brown and fully cooked. Set aside.
Meanwhile, cook the orzo according to package instructions. Drain and return to the pot.
Stir in the pesto, lemon zest, lemon juice, salt, and black pepper. Mix well to coat the orzo.
Toss in the cherry tomatoes and fresh parsley.
Serve the warm orzo topped with the Greek chicken meatballs.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Kcal: 380 kcal per serving
Servings: 4
