Zesty Chicken Orzo (Print Version)

# Ingredients:

→ For the Chicken Meatballs

01 - 2 teaspoons dried oregano
02 - 1 pound ground chicken (use either light or dark meat)
03 - 1/2 tablespoon onion powder (red onion or scallions work too)
04 - 1 tablespoon olive oil, for frying
05 - Salt - 1/2 teaspoon
06 - 1/3 cup almond flour (or use 1/4 cup of finely chopped pecans or walnuts)
07 - 2 teaspoons ground cumin
08 - 1/4 cup chopped fresh parsley
09 - Zest from 1 lemon
10 - 1/2 teaspoon ground pepper, freshly cracked
11 - 3 garlic cloves, minced finely
12 - 1/4 cup crumbled feta cheese
13 - 2 teaspoons fresh dill, chopped

→ For the Lemon Orzo

14 - 2 cups chicken stock
15 - Juice from one lemon
16 - 1/3 cup crumbled feta cheese
17 - Salt to taste
18 - 1 cup orzo pasta
19 - 1 tablespoon olive oil
20 - Chopped parsley for garnish

# Instructions:

01 - Combine chicken, feta, dill, oregano, parsley, almond flour, garlic, cumin, salt, onion powder, lemon zest, and pepper in a large bowl. Gently mix everything together using a spatula or your hands until blended evenly. Avoid compacting it too much to keep the meatballs tender.
02 - Lightly dampen your hands to stop the mixture from sticking. Roll the mixture into about 12-14 balls, around 1.5-2 inches each. Set them on a plate and sprinkle a bit of salt over each ball to dial up the flavor when cooked.
03 - Heat a large skillet over medium and drizzle in olive oil. When the oil's shimmering, place the meatballs in, giving them space to breathe. Let them brown on one side undisturbed for 3-4 minutes until crispy. Gently turn them to sear other sides, then cover the pan and lower the heat. Cook for 5-6 minutes more until fully done (use a thermometer for 165°F). Take them out and keep warm under foil.
04 - In the same pan (no need to clean it—those tasty bits are gold), pour in the stock and let it boil. Scrape up anything stuck to the bottom and mix it in for flavor. Add the orzo and lower to a simmer while stirring occasionally. Cook for about 8-10 minutes until tender, and most of the broth is absorbed. If needed, add more liquid to stop it from drying out.
05 - Once the pasta’s ready, turn off the heat. Stir in the lemon juice and olive oil, then taste. Add more salt if needed to balance the tanginess. Mix carefully so you don't crush the orzo.
06 - Spoon the orzo onto serving plates or a platter, then arrange the meatballs on top. Sprinkle fresh parsley and crumble feta over everything. Serve hot, and add a lemon wedge on the side for extra brightness.

# Notes:

01 - These zesty and herby chicken meatballs paired with lemony orzo are a cozy combo packed with Mediterranean flavors.
02 - Always zest your lemon first before slicing it for juice. A dollop of tzatziki alongside is a delicious bonus!
03 - Make the meatballs ahead: refrigerate raw ones for a day or cooked ones for up to 3 days, stored in a sealed container.

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