Orzo Salad with Chicken Meatballs
(from abigail12083’s recipe box)
Baked chicken meatballs provide a healthy alternative to traditional meatballs. Served with whole wheat orzo, this dish is a leaner version of spaghetti and meatballs.
Read more: Orzo Salad with Chicken Meatballs Recipe – Good Housekeeping
Source: Good Housekeeping
Prep time: 20 minutes
Cook time: 40 minutes
Serves 4 people
Categories: dinner, meatballs, pasta
Ingredients
- 1 pound(s) ground chicken
- 2 clove(s) garlic, crushed with press
- 1 teaspoon(s) dried oregano
- 2 1/2 tablespoon(s) extra-virgin olive oil
- 3/4 cup(s) whole wheat orzo
- 1 can(s) (15-ounce) no-salt-added garbanzo beans (chickpeas), rinsed and drained
- 1 container(s) (5 to 6 ounces) baby spinach
- 1/3 cup(s) crumbled feta cheese
- 3 tablespoon(s) fresh lemon juice
- 1 small seedless English cucumber, chopped
- 1 small vine-ripe tomato, chopped
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- Read more: Orzo Salad with Chicken Meatballs Recipe - Good Housekeeping
Directions
- Preheat oven to 450 degrees F. In covered 3- to 4-quart saucepan, heat 4 cups water to boiling on high. In medium bowl, mix chicken, garlic, oregano, and 1/4 teaspoon salt; shape into twelve 2-inch meatballs. Divide meatballs among cups of 12-cup muffin tin (1 per cup) or place on small jelly-roll pan. Brush meatballs with 1 tablespoon olive oil. Bake 10 to 12 minutes or until cooked through (165 degrees F).
- Meanwhile, prepare orzo as label directs. Drain well. Place in large bowl; toss with garbanzo beans, spinach, and feta cheese.
- Whisk together lemon juice and remaining 1 1/2 tablespoons olive oil. Drizzle over orzo; toss to combine.
- Divide orzo salad among 4 plates. Top each with 3 meatballs. Sprinkle with chopped cucumber and tomato.
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Read more: Orzo Salad with Chicken Meatballs Recipe – Good Housekeeping