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One Pan Mediterranean Chicken Meatballs with Orzo

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Ingredients

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For the Mediterranean Chicken Meatballs:

  • 1 pound ground chicken breast
  • 1/2 cup chopped kalamata olives
  • 1/4 cup chopped parsley
  • 1/4 cup chopped scallions (green onions; If low fodmap, only use green part)
  • ⅓ cup panko breadcrumbs
  • 1 tablespoon dried oregano
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon ground pepper, divided
  • 1 tablespoon olive oil, divided

For the One Pan Orzo skillet:

  • 1 bell pepper, chopped
  • 1 zucchini, quartered lengthwise and chopped
  • 1 ½ cups orzo
  • 3 cups vegetable stock, chicken stock or bone broth
  • 1 15 oz can white cannellini beans, drained and rinsed
  • Optional for garnish: feta cheese and parsley

Instructions

  1. In a large bowl combine ground chicken, olives, parsley, scallions, panko breadcrumbs, oregano, and ¼ teaspoon each salt and pepper. Form into 16 balls and set aside on a plate.
  2. Heat a large skillet over medium heat. Once hot, add 1/2 tablespoon olive oil. When the oil is hot, sear the meatballs on all sides until nearly cooked through and browned, about 10 minutes. Remove the meatballs from the pan and set aside on a clean plate.
  3. Add another ½ tablespoon of olive oil to the skillet with the peppers and zucchini, plus ¼ teaspoon each salt and pepper. Saute until the vegetables begin to soften, about 5 minutes.
  4. Transfer the vegetables into a bowl and add the orzo to toast. Add the broth and bring to a boil over medium-high heat. Once boiling, cook for 5 minutes, stirring occasionally, until all liquid is absorbed and orzo is cooked to al dente. 
  5. Add the vegetables and meatballs back to the skillet along with the white beans. Toss together and garnish with feta cheese and additional parsley. Enjoy warm!

Find it online: https://chelseyamernutrition.com/one-pan-mediterranean-chicken-meatballs-with-orzo/