Chicken Meatball Lemon Orzo

Ingredients:

Meatballs

• 450g ground chicken (or ground turkey/TVP meatballs)

• 1/4 cup egg whites (or 2 tbsp flax)

• 1/4 cup breadcrumbs (sub oats / GF if needed)

• 1 clove garlic, minced or grated

• 1 tablespoon chopped fresh oregano (or 2 teaspoons dried) (optional)

• 1 teaspoon smoked paprika (optional)

• salt and black pepper

Orzo

• 1 clove garlic, minced or grated

• 2 cups chicken broth

• 1 lemon, sliced, plus 2 tbsp lemon juice

• 1 tablespoon salted butter

• 3/4 cup dry orzo pasta

• 1/2 cup pitted green olives

• 2 tablespoons chopped fresh dill, plus more for serving (optional)

• arugula/ mixed greens for serving

Vinaigrette

• 1/2 cup oil packed sun-dried tomatoes, chopped, and reserve the oil

• 2 tablespoons balsamic vinegar

• 2 tbsp lemon juice

• 1 pinch crushed red pepper flakes (optional)

Whipped Feta

• 6 ounces feta cheese

• 1/4 cup plain greek yogurt

• 1 tablespoon extra virgin olive oil

Directions

1. Add the chicken, egg white, breadcrumbs, garlic, oregano, paprika, and a pinch of red pepper, salt, and pepper to a bowl. Mix until just combined. Roll the meat into tablespoon-size balls (will make approx. 12 meatballs) and place onto a parchment paper lined baking sheet.

2. Bake at 425 for 20 minutes.

3. While the meatballs cook, heat a large skillet or pan over medium-high heat and add the butter and lemon slices. Sear the lemon until golden on each side, about 1 minute. Remove the lemon from the pan and set aside.

4. To the same skillet, add the remaining garlic clove and the orzo. Cook until the garlic is fragrant and the orzo toasted, about 2-3 minutes. Gradually add the 2 1/2 cups chicken broth and 2 tbsp lemon juice. Bring to a boil over high heat and cook, stirring often, until al dente, about 7-8 minutes. Stir in the olives and dill.

5. Add the meatballs and lemon back into the skillet and cook until warmed through.

6. Meanwhile, make the sun-dried tomato vinaigrette. In a bowl, whisk together 1/4 cup of the reserved sun-dried tomato oil, 2 tablespoons lemon juice, and the balsamic vinegar until combined. Stir in the sun-dried tomatoes, 1 tablespoon dill, and season with salt, pepper, and red pepper flakes.

7. To make the feta. Combine all ingredients in a food processor or blender, and pulse until smooth and creamy.

8. To serve, spread the feta onto plates and drizzle with the vinaigrette. Add a bed of greens, then add the orzo, seared lemons, and meatballs. Sprinkle on some more herbs.

Macronutrient information per serve (recipe serves 4): 434 calories / 32g protein / 39g carbohydrates / 28g fat