Greek Chicken with Lemon Orzo (Print Version)

# Ingredients:

→ For the Chicken Meatballs

01 - 1 lb ground chicken (white meat is leaner; dark meat is juicier and more flavorful)
02 - ⅓ cup almond flour or ¼ cup finely chopped walnuts or pecans
03 - ¼ cup fresh parsley, chopped
04 - 2 tsp fresh dill, chopped
05 - 3 cloves garlic, minced
06 - ¼ cup feta cheese, crumbled
07 - ½ tbsp onion powder or finely chopped scallion or red onion
08 - 2 tsp dried oregano or fresh oregano
09 - 2 tsp ground cumin
10 - ½ tsp salt
11 - ½ tsp freshly cracked pepper
12 - Zest of 1 lemon
13 - 1 tbsp extra virgin olive oil

→ For the Lemon Orzo

14 - 1 cup orzo pasta
15 - 2 cups chicken broth
16 - Juice of 1 lemon
17 - 1 tbsp extra virgin olive oil
18 - ⅓ cup crumbled feta cheese
19 - Fresh parsley, chopped, for garnish
20 - Salt, to taste

# Instructions:

01 - In a bowl, combine all the meatball ingredients using a rubber spatula or hands. Form into 1½-2-inch meatballs. Salt the meatballs with a pinch of salt before searing.
02 - Heat olive oil in a skillet over medium heat. Sear meatballs for 3-4 minutes until browned, then cover and cook for 5-6 minutes until cooked through. Do not overcook, as they can become dry. Remove meatballs and set aside.
03 - Using the same skillet, bring chicken broth to a boil. Add orzo and cook for 8-10 minutes until tender.
04 - Stir lemon juice and olive oil into the cooked orzo.
05 - Serve the orzo with the cooked meatballs. Top with crumbled feta and garnish with fresh parsley.

# Notes:

01 - Zesting the lemon before juicing makes it easier to extract the zest without mixing with the juice.
02 - Adjust lemon flavor by adding more juice to the orzo just before serving if preferred.
03 - For an extra Greek touch, serve with tzatziki sauce as a refreshing side.