Greek Chicken Lemon Orzo (Print)
Juicy Greek chicken meatballs served with tangy lemon orzo, parsley, and creamy feta for a Mediterranean-style meal.
# What You'll Need:
→ Chicken Meatballs
01 -
1 lb ground chicken
02 -
1/2 cup breadcrumbs
03 -
1/4 cup grated Parmesan cheese
04 -
1/4 cup finely chopped red onion
05 -
2 cloves garlic, minced
06 -
1 large egg
07 -
2 tbsp fresh parsley, chopped
08 -
1 tsp dried oregano
09 -
1/2 tsp salt
10 -
1/4 tsp black pepper
11 -
Zest of 1 lemon
→ Lemon Orzo
12 -
1 cup orzo pasta
13 -
2 cups vegetable or chicken broth
14 -
2 tbsp olive oil
15 -
1/4 cup feta cheese, crumbled
16 -
1/4 cup fresh parsley, chopped
17 -
Juice of 1 lemon
18 -
Salt and pepper, to taste
# How to Make It:
01 -
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 -
In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, red onion, garlic, egg, parsley, oregano, lemon zest, salt, and pepper. Mix thoroughly until all ingredients are well combined.
03 -
Using your hands, form the mixture into 1-inch meatballs and place them on the prepared baking sheet, spacing them evenly apart.
04 -
Bake the meatballs in the preheated oven for about 20-25 minutes, or until they are golden brown and cooked through (internal temperature should reach 165°F / 74°C).
05 -
While the meatballs are baking, bring the vegetable or chicken broth to a boil in a saucepan. Add the orzo pasta and cook according to package instructions, usually about 8-10 minutes, until al dente.
06 -
Once cooked, drain any excess broth and return the orzo to the saucepan. Drizzle with olive oil, add the crumbled feta cheese, chopped parsley, lemon juice, and season with salt and pepper to taste. Stir well to combine.
07 -
Once the meatballs are finished, remove them from the oven and serve them alongside the lemon orzo. Garnish with additional parsley and lemon wedges if desired. Enjoy your delicious Greek-inspired meal!