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High protein skillet dinner with chicken meatballs and protein pasta.

High Protein Chicken Meatball Lemon Orzo Skillet

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  • Author: Shelly
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: serves 4
  • Category: Chicken, Dinner
  • Method: Skillet, Stove Top
  • Cuisine: American

Description

These easy weeknight dinner recipe is PACKED with protein, loaded with flavor, and is easy to make! Juicy chicken meatballs cooked in a creamy, lemon orzo all in one skillet!

Ingredients

Scale

Meatballs:

  • 1/2 cup panko breadcrumbs
  • 1/3 cup milk
  • 1 egg
  • 1/3 cup grated Parmesan cheese
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons olive oil, divided
  • 2 teaspoons dried parsley flakes
  • 1 1/2 teaspoons kosher salt, divided
  • 1 teaspoon fresh black pepper, divided
  • 1 teaspoon dried oregano
  • 3/4 teaspoon onion powder
  • 3/4 teaspoon garlic powder
  • 16 ounces lean ground chicken

Orzo:

  • 1/2 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon crushed red pepper
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 3 1/3 cup chicken bone broth
  • 10 ounces protein orzo pasta (1 1/2 cups) *see note
  • 5 ounces fresh baby spinach
  • juice of 1 large lemon

Instructions

  1. Make the meatballs: In a large bowl combine the panko and milk. Let this sit for 10 minutes to absorb.
  2. Add in the egg, parmesan cheese, Worcestershire  sauce, 1 tablespoon of olive oil, parsley, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, oregano, onion powder, and garlic powder. Stir to combine. Add in the ground chicken and mix with a spoon until just combined. Set aside.
  3. Heat 1 tablespoon of olive oil in a large skillet (with a lid) over medium heat. In 2 batches, use a small (1 1/2- tablespoon sized) scoop out half of the meat mixture and drop it into the skillet. (The chicken mixture will be very soft so it’s easier to do it this way than roll by hand). Brown the meatballs on each side, about 3  minutes on each side careful not to overcrowd the pan. The meatballs won’t be completely cooked through. Transfer the meatballs to a plate and repeat the process with the remaining meat mixture.
  4. Make the Orzo: In the same skillet add in the remaining 1 tablespoon of olive oil and diced onions. Cook the onion until soft, about 5 minutes. Add in the garlic and cook for an additional minute. Add in the crushed red pepper, remaining 1/2 teaspoon of salt and remaining 1/2 teaspoon black pepper. Stir to coat and add in the bone broth. Bring the broth to a boil and add in the orzo pasta. Stir to combine, cover the skillet with a lid and allow to cook for 10 minutes.
  5. When the orzo is partially cooked add in the reserved meatballs to the skillet, stir to combine, cover the skillet and cook for an additional 10 minutes, until the orzo is cooked, most of the liquid is absorbed and the meatballs are cooked through.
  6. Add the juice of the lemon and the spinach. Stir to combine, cover the skillet and cook for 2 -3 minutes, or until the spinach is wilted.
  7. Test for seasonings and adjust if necessary.
  8. Serve immediately with grated parmesan cheese.

Equipment

Notes

*The protein orzo pasta I used is Barilla brand and it’s labeled “chickpea pasta”. It is a plat based protein pasta made exclusively from chick peas. You can absolutely use regular orzo for this recipe, you will just lose a little of the protein counted for in the nutritional information.

Nutrition

  • Serving Size:
  • Calories: 601
  • Sugar: 7.6 g
  • Sodium: 1049.1 mg
  • Fat: 19.4 g
  • Carbohydrates: 64.3 g
  • Protein: 51.4 g
  • Cholesterol: 120.7 mg

Find it online: https://cookiesandcups.com/high-protein-chicken-meatball-lemon-orzo-skillet/

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