Ingredients
Scale
- 1 pound ground chicken (or chicken breast)
- 1/4 cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 can (14 oz) diced tomatoes
- 1 small onion, finely chopped
- 1 cup orzo pasta
- 2 cups chicken broth
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). In a large bowl, combine ground chicken, breadcrumbs, egg, minced garlic, chopped rosemary, salt, and pepper. Mix thoroughly.
- Shape the mixture into 1-1.5 inch meatballs and place on a parchment-lined baking sheet.
- Bake for 20-25 minutes until golden brown and cooked through.
- While meatballs bake, heat olive oil in a large skillet over medium heat. Sauté chopped onion until translucent, then add minced garlic and cook for 1 minute.
- Add diced tomatoes and cook for 5 minutes. Stir in orzo pasta and coat with tomato mixture.
- Pour in chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes, stirring occasionally.
- Once meatballs are baked, add them to the skillet with the cooked tomato orzo. Simmer for 5 minutes to blend flavors. Garnish with chopped parsley and serve hot.
Notes
- You can substitute ground turkey for chicken for a different flavor.
- Use gluten-free breadcrumbs and verify gluten-free orzo if needed.
- Prepare and refrigerate the meatballs in advance for quick assembly.
- Store leftovers in an airtight container for up to 3 days; reheat thoroughly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Bake, Simmer
- Cuisine: American
- Diet: Gluten-Free Option
Nutrition
- Serving Size: 1 plate
- Calories: 530 Kcal
- Sugar: 8g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 125mg