Mediterranean Lemon Chicken Bowl (Print Version)
# Ingredients:
→ For the Greek-Style Chicken Meatballs
01 -
1 lb ground chicken
02 -
1/4 cup breadcrumbs (or almond flour for gluten-free)
03 -
1 egg
04 -
2 tbsp feta cheese, crumbled (optional)
05 -
2 tbsp fresh parsley, chopped
06 -
1 tsp dried oregano
07 -
1 tsp garlic powder
08 -
1/2 tsp onion powder
09 -
1/2 tsp salt
10 -
1/4 tsp black pepper
11 -
1 tbsp olive oil (for cooking)
→ For the Lemon Orzo
12 -
1 cup orzo pasta
13 -
2 cups chicken broth (or water)
14 -
1 tbsp olive oil
15 -
2 cloves garlic, minced
16 -
Zest of 1 lemon
17 -
Juice of 1/2 lemon
18 -
1/2 tsp dried oregano
19 -
1/4 tsp salt
20 -
1/4 tsp black pepper
21 -
1/4 cup feta cheese, crumbled
22 -
2 tbsp fresh dill or parsley, chopped
→ For Serving
23 -
1/2 cup cherry tomatoes, halved
24 -
1/2 small cucumber, diced
25 -
Kalamata olives (optional)
26 -
Extra lemon wedges
# Instructions:
01 -
In a bowl, combine ground chicken, breadcrumbs, egg, feta cheese, parsley, oregano, garlic powder, onion powder, salt, and pepper. Mix well
02 -
Roll into 1-inch meatballs. Heat olive oil in a skillet over medium heat. Cook meatballs for 8-10 minutes, turning occasionally until golden brown and cooked through. Set aside
03 -
In a saucepan, bring chicken broth to a boil. Add orzo and cook according to package instructions. Drain if necessary
04 -
In the same pot, heat olive oil over medium-low heat. Add garlic and sauté for 30 seconds. Stir in the cooked orzo, lemon zest, lemon juice, oregano, salt, and pepper
05 -
Remove from heat and mix in feta cheese and fresh herbs
06 -
Divide the lemon orzo into bowls. Top with Greek-style chicken meatballs, cherry tomatoes, cucumber, and olives. Garnish with extra feta, fresh herbs, and a squeeze of lemon
# Notes:
01 -
For a lighter option, swap orzo for cauliflower rice or quinoa
02 -
Meatballs can be prepped and stored in the fridge for up to 3 days or frozen for later
03 -
For extra flavor, drizzle with tzatziki or Greek yogurt sauce