Instructions:
Step 1: In a large bowl, mix ground chicken, breadcrumbs, egg, parsley, garlic, onion powder, salt, and pepper. Form into 1-inch meatballs.
Step 2: Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning occasionally, until golden brown and cooked through, about 7–10 minutes. Remove and set aside.
Step 3: In the same skillet, melt butter and sauté garlic for 1 minute. Add orzo and toast for 2 minutes, stirring frequently.
Step 4: Pour in chicken broth and bring to a simmer. Cook uncovered for 8–10 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
Step 5: Stir in heavy cream, Parmesan cheese, lemon zest, and lemon juice. Season with salt and pepper to taste.
Step 6: Return the meatballs to the skillet and simmer for 2–3 minutes more, until everything is heated through.
Step 7: Garnish with parsley and extra lemon zest before serving.
Storage Information:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave with a splash of broth or cream to loosen the orzo. Not recommended for freezing due to the dairy content.
Continue on the next page