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Ingredients
Scale
- 1 pound ground chicken
- 1 large egg
- ½ cup breadcrumbs (plain or panko)
- 2 tablespoons olive oil (for cooking)
- ⅓ cup crumbled feta cheese
- 2 tablespoons fresh parsley, finely chopped
- 2 teaspoons dried oregano
- 2 garlic cloves, minced
- Zest of 1 lemon
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup orzo pasta
- 2 cups chicken broth (or water, for cooking the orzo)
- 2 tablespoons butter (or olive oil)
- Juice of 1 lemon
- Zest of 1 lemon
- 1 garlic clove, minced
- 2 tablespoons fresh dill, chopped (optional, for garnish)
- Salt and pepper to taste
- Fresh parsley or dill (optional topping)
- Crumbled feta cheese (optional topping)
- Lemon wedges (optional garnish)
Instructions
- Combine ground chicken, egg, breadcrumbs, feta, parsley, oregano, garlic, lemon zest, salt, and pepper in a bowl.
- Form the mixture into 16-20 meatballs.
- Heat olive oil in a skillet and cook meatballs until golden brown and fully cooked.
- Boil chicken broth in a saucepan and cook orzo according to package instructions.
- Drain orzo and mix with butter, lemon juice, lemon zest, and garlic.
- Serve orzo in plates, top with meatballs, and garnish with herbs and feta.
Notes
Avoid overmixing the meatball mixture to keep them tender.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Calories: 450
- Sugar: 2
- Sodium: 600
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 30
- Cholesterol: 100