Description
Tender chicken meatballs nestled in hearty orzo pasta, delivering comfort and satisfaction in every bite.
Ingredients
Scale
- 1 lb lean ground chicken
- 1 cup orzo pasta
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 tsp dried basil
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix ground chicken, chopped onion, minced garlic, dried basil, salt, and pepper until well combined.
- Roll the mixture into meatballs about one inch in diameter and place them on a lined baking sheet.
- Bake for about 20 minutes or until the meatballs reach an internal temperature of 165°F (74°C).
- Meanwhile, bring chicken broth to a boil in a pot. Add orzo and cook according to package instructions until al dente (about 8 minutes).
- Drain any excess broth from the orzo (reserve some if desired). Gently stir in the baked meatballs.
- Serve hot with a generous sprinkle of Parmesan cheese.
Notes
To lighten the dish, consider using ground turkey or whole wheat orzo. Leftovers can be stored in an airtight container for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg