Greek Chicken Lemon Orzo (Print)

Herbed chicken meatballs with lemony orzo pasta make a flavorful Mediterranean meal perfect for any night.

# Components:

→ Chicken Meatballs

01 - 1 pound ground chicken
02 - 1/3 cup almond flour or 1/4 cup finely chopped walnuts or pecans
03 - 1/4 cup fresh parsley, finely chopped
04 - 2 teaspoons fresh dill, finely chopped
05 - 3 garlic cloves, minced
06 - 1/4 cup crumbled feta cheese
07 - 1/2 tablespoon onion powder, or 2 tablespoons scallion or red onion, finely chopped
08 - 2 teaspoons dried oregano or 2 tablespoons fresh oregano
09 - 2 teaspoons ground cumin
10 - 1/2 teaspoon salt
11 - 1/2 teaspoon freshly cracked black pepper
12 - Zest of 1 lemon
13 - 1 tablespoon extra virgin olive oil

→ Lemon Orzo

14 - 1 cup orzo pasta
15 - 2 cups chicken broth
16 - Juice of 1 lemon
17 - 1 tablespoon extra virgin olive oil
18 - 1/3 cup crumbled feta cheese
19 - Fresh parsley, chopped, for garnish
20 - Salt to taste

# Directions:

01 - In a large mixing bowl, blend ground chicken with almond flour or nuts, parsley, dill, garlic, crumbled feta, onion powder or chopped onion, oregano, cumin, salt, pepper, and lemon zest. Mix thoroughly using a spatula or clean hands.
02 - Shape mixture into meatballs approximately 1 1/2 to 2 inches in diameter. Season the meatballs lightly with salt before cooking.
03 - Warm olive oil in a large skillet over medium heat. Arrange meatballs in the skillet and sear for 3 to 4 minutes until they develop a golden crust. Cover the skillet and continue cooking for 5 to 6 minutes, until meatballs are thoroughly cooked. Avoid overcooking to maintain moisture. Remove meatballs to a plate and set aside.
04 - In the same skillet, bring chicken broth to a boil. Add orzo pasta and cook for 8 to 10 minutes, stirring occasionally, until the orzo is tender and most of the liquid has absorbed.
05 - Stir in lemon juice and olive oil to the cooked orzo. Arrange orzo on plates, top with meatballs, scatter crumbled feta, and garnish with freshly chopped parsley before serving.

# Expert Advice:

01 -
  • Uses just one large skillet for easy cleanup
  • Ready in about 40 minutes from start to finish
  • Full of Mediterranean flavors with lots of fresh herbs and lemon
  • High in protein but feels light and refreshing
  • Crowd-pleaser for family or guests and always looks pretty at the table
02 -
  • Packed with protein to keep you satisfied for hours
  • Leftovers make an even tastier lunch the next day
  • Delicious hot or at room temperature so great for gatherings
03 -
  • Zest your lemon before slicing and juicing it
  • For extra flavor cook half a smashed garlic clove in the oil before browning the meatballs then remove before searing
  • If the pan gets too dry when cooking orzo add a bit more broth to keep things creamy

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