Description
This Zesty Lemon Orzo with Greek-Style Chicken Meatballs is a fresh, Mediterranean-inspired dish bursting with vibrant lemon, garlic, and herb flavors. Juicy, well-seasoned chicken meatballs pair perfectly with tender orzo infused with zesty lemon and aromatic herbs. A light yet satisfying meal that’s perfect for weeknights or meal prep!
Ingredients
Units
Scale
For the Greek-Style Chicken Meatballs:
- 1 lb ground chicken
- 1/4 cup breadcrumbs (or almond flour for gluten-free)
- 1 egg
- 2 tbsp feta cheese, crumbled (optional)
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil (for cooking)
For the Lemon Orzo:
- 1 cup orzo pasta
- 2 cups chicken broth (or water)
- 1 tbsp olive oil
- 2 cloves garlic, minced
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup feta cheese, crumbled
- 2 tbsp fresh dill or parsley, chopped
For Serving:
- 1/2 cup cherry tomatoes, halved
- 1/2 small cucumber, diced
- Kalamata olives (optional)
- Extra lemon wedges
Instructions
Make the Greek Chicken Meatballs:
- In a bowl, combine ground chicken, breadcrumbs, egg, feta cheese, parsley, oregano, garlic powder, onion powder, salt, and pepper. Mix well.
- Roll into 1-inch meatballs.
- Heat olive oil in a skillet over medium heat. Cook meatballs for 8-10 minutes, turning occasionally until golden brown and cooked through. Set aside.
Prepare the Lemon Orzo:
- In a saucepan, bring chicken broth to a boil. Add orzo and cook according to package instructions. Drain if necessary.
- In the same pot, heat olive oil over medium-low heat. Add garlic and sauté for 30 seconds.
- Stir in the cooked orzo, lemon zest, lemon juice, oregano, salt, and pepper.
- Remove from heat and mix in feta cheese and fresh herbs.
Assemble & Serve:
- Divide the lemon orzo into bowls.
- Top with Greek-style chicken meatballs, cherry tomatoes, cucumber, and olives.
- Garnish with extra feta, fresh herbs, and a squeeze of lemon. Enjoy!
Notes
- For a lighter option, swap orzo for cauliflower rice or quinoa.
- Make ahead: Meatballs can be prepped and stored in the fridge for up to 3 days or frozen for later.
- For extra flavor, drizzle with tzatziki or Greek yogurt sauce.
Nutrition
- Serving Size: 1 plate
- Calories: 340
- Sugar: 3g
- Sodium: ~720mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 34g
- Cholesterol: ~110mg