Description
This Summer Squash Orzo Skillet with Chicken Meatballs offers a burst of flavors with tender meatballs, fresh veggies, and creamy orzo. Perfect for a quick, healthy dinner!
Ingredients
Scale
- 1 lb. ground chicken
- ½ cup panko breadcrumbs
- 1.5 teaspoons italian seasoning
- 1 large egg
- ½ teaspoon sea salt
- 1 clove garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon olive oil
- ½ large white onion, diced
- ¾ teaspoon sea salt, separated
- 2 medium zucchinis, halved and sliced
- 1 cup halved cherry tomatoes
- 1 cup orzo
- Zest from 2 large lemons
- 1.25 cups chicken broth
- ¼ cup fresh lemon juice
- 2 tablespoons heavy cream
- ¼ cup grated parmesan cheese
- 4 oz. burrata cheese, for serving
Instructions
- In a large bowl, mix ground chicken, panko breadcrumbs, italian seasoning, egg, sea salt, garlic, and form into meatballs, about 1.5 tablespoons each. Set aside.
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Brown the meatballs on two sides, then set aside.
- In the same skillet, add diced onion and ¼ teaspoon sea salt. Cook for 2-3 minutes. Add sliced zucchini and cherry tomatoes, cooking for another minute.
- Stir in orzo, toasting for 1-2 minutes. Then, add lemon zest, chicken broth, lemon juice, heavy cream, and remaining salt. Bring to a boil, reduce heat to low, then add meatballs and cover.
- Simmer for 7-10 minutes until the orzo is cooked, and most liquid is absorbed. Remove from heat, top with parmesan cheese, and serve.
Notes
You can substitute ground turkey for ground chicken if desired.
Feel free to add other seasonal vegetables to enhance the dish’s flavor and nutrition.
Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg