Zesty Chicken Orzo Bites (Print Version)
# Ingredients:
→ Meatball Mix
01 -
1 pound ground chicken (light or dark meat works)
02 -
2 teaspoons dried oregano
03 -
2 teaspoons cumin powder
04 -
1/3 cup almond flour (swap for finely chopped walnuts or pecans at 1/4 cup if preferred)
05 -
1/4 cup fresh parsley, chopped small
06 -
1/4 cup feta cheese, crumbled
07 -
1/2 teaspoon salt
08 -
1/2 teaspoon cracked black pepper
09 -
Zest from a single lemon
10 -
3 garlic cloves, finely minced
11 -
1/2 tablespoon onion powder (or try chopped scallions or red onion)
12 -
2 teaspoons chopped fresh dill
13 -
1 tablespoon olive oil for the pan
→ Zesty Orzo Ingredients
14 -
Freshly chopped parsley for garnish
15 -
Pinch of salt, adjusted to taste
16 -
2 cups broth (chicken works best)
17 -
1 cup orzo pasta
18 -
Juice from one lemon
19 -
1/3 cup crumbled feta cheese
20 -
1 tablespoon olive oil
# Instructions:
01 -
In a bowl, toss in the ground chicken, feta, fresh parsley, dill, almond flour, chopped garlic, cumin, oregano, lemon zest, onion powder, and some salt and pepper. Stir everything gently with your hands or a spatula until it’s just coming together. Keep it light so the meatballs stay tender.
02 -
With your hands slightly damp (to prevent sticking), form the mix into balls about 1.5-2 inches wide. You should end up with 12-14. Lay them out on a plate and lightly sprinkle some extra salt over the top for added crunch once cooked.
03 -
Warm up olive oil in your pan over medium heat. Once it starts to shimmer, drop in the meatballs, making sure they’ve got a bit of room. Let one side sear without touching for 3-4 minutes until golden. Flip them carefully to brown the other sides before covering and cooking on low for 5-6 more minutes. They’re done when the inside hits 165°F. Remove them from the pan and cover with foil to keep warm.
04 -
Without rinsing the pan, pour in the broth to deglaze, scraping up any bits stuck on. Bring it all to a boil, toss in the orzo, and stir it a bit before simmering. Let it gently bubble away, stirring every so often, for around 8-10 minutes or until the orzo is just tender, absorbing most of the liquid. If it runs dry too fast, splash in a little extra broth or water.
05 -
Turn off the heat when the orzo's tender. Mix in the lemon juice and olive oil while it's still warm, and give it a taste. If it needs a little kick, add more salt as needed. Stir just enough to keep everything fluffy.
06 -
Spoon the orzo onto plates, nestle the meatballs on top, and sprinkle with crumbled feta and a handful of fresh parsley. Toss on a lemon wedge if anyone wants more zing, and serve it hot.
# Notes:
01 -
Savory chicken meatballs meet tangy, lemony orzo in this comforting and flavorful Mediterranean-inspired dish.
02 -
Always zest lemons first, and serve with a dollop of tzatziki if you've got it handy!
03 -
To prep ahead, roll the meatballs a day early and refrigerate raw or cook them up to three days in advance to keep in the fridge.