Description
A flavorful dish featuring juicy ground chicken meatballs served with tangy lemon orzo, enriched with Mediterranean herbs.
Ingredients
Scale
- 1 lb ground chicken
- ½ cup whole-wheat breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 2 tbsp fresh oregano, finely chopped
- 2 tbsp fresh mint leaves, chopped
- 3 cloves garlic, minced
- ½ red onion, finely diced
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- ¼ cup fresh lemon juice (about 2 lemons)
- Zest of 1 lemon
- ½ cup dry white wine
- 2 tbsp extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- ¼ tsp red-pepper flakes (optional)
- Fresh parsley, chopped for garnish
Instructions
- Heat a large, heavy-bottomed skillet over medium-high heat. Add 2 tbsp olive oil and wait until it shimmers—about 30 seconds.
- Sear the meatballs in a single layer, cooking for 2-3 minutes per side until each side develops a golden crust. Remove to a plate and keep warm.
- Reduce heat to medium and pour in ½ cup white wine. Scrape up the browned bits stuck to the pan and let the wine reduce by half, about 2 minutes.
- Stir in 2 cups chicken broth, ¼ cup lemon juice, and lemon zest. Bring to a gentle simmer.
- Season with red-pepper flakes (if desired) and adjust salt and pepper to taste.
Notes
Serve with Greek salad, tzatziki sauce, roasted vegetables, or pita bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg