Description
A delightful dish featuring tender chicken and creamy ricotta meatballs infused with zesty lemon, served over garlic-infused spinach orzo.
Ingredients
Scale
- 1 lb ground chicken
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- ¼ cup breadcrumbs
- 1 egg
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon zest
- 1 tsp garlic powder
- Salt and pepper, to taste
- 1 cup orzo pasta
- 2 cups chicken broth
- 2 cups fresh spinach
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Lemon wedges, for serving
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the ground chicken, ricotta, Parmesan, breadcrumbs, egg, parsley, lemon zest, garlic powder, and a pinch of salt and pepper. Mix until just blended.
- Shape the mixture into 1.5-inch meatballs and arrange them on the baking sheet.
- Bake for 20–25 minutes until golden and an internal temperature of 165°F is reached.
- In a saucepan, bring chicken broth to a boil. Add orzo and simmer for 8–10 minutes until tender, then drain.
- In a skillet, heat olive oil over medium heat. Sauté minced garlic for 1–2 minutes, add spinach, and cook until wilted.
- Mix the drained orzo with the spinach and garlic, and serve the baked meatballs on top, garnished with lemon wedges.
Notes
For the best flavor, use ground chicken thighs instead of breast. Store leftovers in an airtight container for up to three days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 90mg