Description
Tender Greek-style chicken meatballs served over creamy lemon orzo with spinach, garlic, and feta a bright and comforting Mediterranean-inspired dinner.
Ingredients
1 lb ground chicken
1/3 cup breadcrumbs
1/4 cup crumbled feta cheese
2 tbsp chopped fresh parsley
1 tbsp chopped fresh dill
2 cloves garlic, minced
1 egg, beaten
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
1 cup orzo pasta
2 cups chicken broth
1 cup baby spinach
1 tbsp butter
1 tbsp lemon juice
1 tsp lemon zest
Extra feta and parsley for serving
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, mix ground chicken, breadcrumbs, feta, parsley, dill, garlic, egg, oregano, salt, and pepper until just combined.
3. Form into 1-inch meatballs and place on the baking sheet.
4. Bake for 15–18 minutes or until cooked through and lightly golden.
5. Meanwhile, in a saucepan, heat olive oil over medium heat. Add orzo and toast for 1–2 minutes.
6. Pour in chicken broth, bring to a simmer, and cook for 8–10 minutes, stirring occasionally, until orzo is tender and creamy.
7. Stir in butter, lemon juice, lemon zest, and spinach until wilted.
8. Serve the lemon orzo topped with warm chicken meatballs, extra feta, and parsley.
Notes
For extra flavor, mix a bit of lemon zest directly into the meatball mixture.
You can substitute dill with mint for a different Greek twist.
This dish pairs beautifully with a cucumber-tomato salad or tzatziki sauce.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Bake + Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1/4 recipe
- Calories: 480
- Sugar: 3g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 115mg
Keywords: Greek chicken meatballs, lemon orzo, Mediterranean dinner, healthy meal