Tuscan Chicken Meatballs and Orzo
A delightful dish featuring tender chicken meatballs with sun-dried tomatoes and Italian herbs, paired with orzo pasta and fresh spinach, all cooked in one pan for a quick and easy meal.
Ingredients
For the Meatballs
- 1 pound ground chicken Can substitute with ground turkey for a leaner option.
- 1/2 cup sun-dried tomatoes, chopped Fresh tomatoes can be used, add extra seasoning if needed.
- 2 cloves garlic, minced
- 1 teaspoon Italian herbs Like basil and oregano.
- 1/3 cup grated Parmesan cheese Nutritional yeast can serve as a dairy-free alternative.
- to taste salt and pepper
For the Orzo
- 1 tablespoon olive oil
- 1 cup orzo pasta
- 2 cups fresh spinach Kale or other greens can be used as alternatives.
- 3 cups water or broth Vegetable broth can be used for a vegetarian option.
To Serve
- to taste extra Parmesan cheese for garnish Optional
Instructions
Preparation
- In a bowl, combine the ground chicken, chopped sun-dried tomatoes, minced garlic, Italian herbs, grated Parmesan, salt, and pepper. Mix until just combined and form into meatballs about 1 to 1.5 inches in diameter.
Cooking
- In a skillet, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides, about 8 minutes.
- Add the orzo, spinach, and sufficient water or broth to the skillet to cook the orzo according to package instructions. Stir to incorporate.
- Bring to a gentle simmer, cover, and cook until the orzo is tender and the spinach is wilted, about 10 minutes.
Serving
- Spoon the dish into bowls and garnish with extra Parmesan cheese if desired. Serve warm.
Notes
For best results, use fresh herbs and ensure meatballs are cooked through to an internal temperature of 165°F (74°C). Store leftovers in an airtight container for up to 3 days or freeze for later.