Ingredients
- Ground chicken
- Fresh parsley
- Fresh mint
- Garlic
- Onion
- Breadcrumbs
- Egg
- Orzo pasta
- Vegetable broth
- Lemon juice
- Lemon zest
- Olive oil
- Salt
- Pepper
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine ground chicken, chopped parsley, mint, minced garlic, finely diced onion, breadcrumbs, egg, salt, and pepper. Mix gently until just combined.
- Form small meatballs (about 1 inch in diameter) using your hands and place them on a lined baking sheet.
- Bake for 20-25 minutes until golden brown and fully cooked.
- In a pot, bring vegetable broth to a boil and cook orzo according to package instructions until al dente. Drain if necessary and stir in lemon juice, zest, and olive oil.
- Serve the lemon orzo topped with baked meatballs and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg