Ingredients
Scale
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 small onion, diced
- 1 cup cherry tomatoes, halved
- 1 1/2 cups orzo pasta
- 3 cups chicken broth
- 1/2 cup grated Parmesan cheese
- Fresh basil and additional rosemary for garnish
Instructions
- Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
- In a large bowl, combine ground chicken, breadcrumbs, egg, garlic, rosemary, salt, and pepper. Mix until thoroughly combined. Shape the mixture into 1 to 1.5-inch meatballs and place on the baking sheet.
- Bake the meatballs for 20-25 minutes until golden and cooked through.
- While the meatballs bake, heat olive oil in a large skillet over medium heat. Sauté diced onion until translucent, about 3-4 minutes. Add cherry tomatoes and cook until they burst.
- Stir in orzo pasta, coating it well with the tomato and onion mixture. Pour in chicken broth, bring to a boil, then reduce heat, cover, and simmer for 10 minutes until the orzo absorbs most of the liquid.
- Add the baked meatballs to the skillet, cover, and cook for an additional 5 minutes.
- Remove from heat, sprinkle with Parmesan cheese, fresh basil, and extra rosemary. Serve hot.
Notes
- Ensure to preheat the oven and prepare all ingredients for smooth cooking.
- For a gluten-free option, substitute breadcrumb with gluten-free bread crumbs.
- You can add vegetables like spinach or zucchini for extra nutrition.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Baking, simmering
- Cuisine: Italian-American
- Diet: Gluten-Free easily adaptable
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 860mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 120mg