Description
Succulent BBQ chicken dances with creamy cottage cheese in this flavor-packed bowl, promising a mouthwatering meal. Zesty spices and tangy sauce create a delightful blend you’ll crave again and again.
Ingredients
Scale
Protein Base:
- 1 pound (1 lb) ground chicken
- 1 egg
Seasoning and Herbs:
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Binding and Additional Ingredients:
- 1/4 cup breadcrumbs (or almond flour for gluten-free)
- 2 tablespoons feta cheese, crumbled (optional)
- 1 tablespoon olive oil (for cooking)
Pasta Ingredients:
- 1 cup orzo pasta
- 2 cups chicken broth (or water)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Zest of 1 lemon
- Juice of 1/2 lemon
Topping Ingredients:
- 1/4 cup feta cheese, crumbled
- 2 tablespoons fresh dill or parsley, chopped
- 1/2 cup cherry tomatoes, halved
- 1/2 small cucumber, diced
- Kalamata olives (optional)
- Extra lemon wedges
Instructions
- Craft the flavor-packed Greek chicken meatballs by thoroughly blending ground chicken with breadcrumbs, egg, crumbled feta, chopped parsley, oregano, garlic powder, onion powder, salt, and pepper until uniformly mixed.
- Shape the seasoned mixture into compact, uniform 1-inch spherical meatballs using gentle, consistent pressure.
- Warm olive oil in a skillet over medium heat, allowing the surface to become evenly heated before introducing the meatballs.
- Carefully rotate the meatballs every few minutes, ensuring each side develops a golden-brown exterior and reaches complete internal doneness, approximately 8-10 minutes.
- Simultaneously prepare the vibrant lemon orzo by bringing chicken broth to a rolling boil in a separate saucepan.
- Submerge orzo into the boiling broth, cooking according to package guidelines until achieving an al dente texture, then drain excess liquid if necessary.
- Without cleaning the pot, reduce heat to medium-low and introduce a drizzle of olive oil, quickly sautéing minced garlic until fragrant.
- Reintroduce the cooked orzo to the garlic-infused pot, gently folding in bright lemon zest, tangy lemon juice, dried oregano, salt, and pepper.
- Remove from heat and delicately incorporate crumbled feta and freshly chopped herbs, creating a creamy, aromatic base.
- Compose the bowls by distributing the herbed lemon orzo as a foundational layer.
- Artfully arrange the golden-brown Greek chicken meatballs atop the orzo.
- Embellish with halved cherry tomatoes, crisp cucumber chunks, and briny Kalamata olives.
- Finish the dish with an additional sprinkle of feta, scattered fresh herbs, and a final bright squeeze of lemon juice.
Notes
- Swap ground chicken with ground turkey or plant-based alternatives for dietary flexibility.
- Use gluten-free breadcrumbs to make the meatballs celiac-friendly and reduce potential allergen issues.
- Toast breadcrumbs briefly before mixing to enhance their nutty flavor and improve meatball texture.
- Drain excess liquid from cottage cheese to prevent watery consistency in the final dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 420
- Sugar: 4 g
- Sodium: 640 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 120 mg