Greek Chicken Meatballs with Lemon Orzo

INGREDIENTS

• 1 lb ground chicken (white meat is leaner; dark meat is juicier and more flavorful)
• ⅓ cup almond flour (or ¼ cup finely chopped walnuts or pecans)
• ¼ cup fresh parsley (chopped)
• 2 tsp fresh dill (chopped)
• 3 cloves garlic (minced)
• ¼ cup feta cheese (crumbled)
• ½ tbsp onion powder (scallion, finely chopped or red onion)
• 2 tsp dried oregano (fresh oregano)
• 1 tsp ground cumin
• ½ tsp salt
• ½ tsp freshly cracked pepper
• 1 lemon (zest of)
• 1 cup orzo pasta
• 2 cups chicken broth
• 1 lemon (juice of)
• 1 tbsp extra virgin olive oil
• ⅓ cup crumbled feta cheese
• fresh parsley (chopped, for garnish)
• salt (to taste)
• 1 tbsp extra virgin olive oil
• salt (pinch, for salting meatballs)

INSTRUCTIONS

1. 1 In a bowl, combine all the meatball ingredients (use a rubber spatula or hands). Then form into 1½-2-inch meatballs. Salt the meatballs with a pinch of salt before searing.
2. 2 Heat olive oil in a skillet over medium heat. Sear meatballs for 3-4 minutes until browned, then cover and cook 5-6 minutes until cooked through. Do not overcook, as they can become dry. Remove meatballs and set aside.
3. 3 In the same skillet, bring chicken broth to a boil. Add orzo and cook for 8-10 minutes until tender.
4. 4 Stir lemon juice and olive oil into the orzo.
5. 5 Serve the orzo with meatballs and crumbled feta on top, garnished with fresh parsley.

NUTRITION

Calories: 409kcal | Carbohydrates: 36g | Fat: 13g | Fiber: 3g | Sugar: 2g