Orzo Salad with Chicken Meatballs
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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.
Ingredients
1 lb. ground chicken
2 clove garlic
1 tsp. dried oregano
2 1/2 tbsp. extra-virgin olive oil
3/4 c. whole wheat orzo
1 can no-salt-added garbanzo beans (chickpeas)
1 container baby spinach
1/3 c. crumbled feta cheese
3 tbsp. fresh lemon juice
1 small seedless English cucumber
1 small vine-ripe tomato
Instructions
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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