Description

This Summer Squash Orzo Skillet with Chicken Meatballs offers a burst of flavors with juicy meatballs, fresh vegetables, and creamy orzo. Perfect for a quick, delicious dinner that the whole family will enjoy!

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
3 tablespoons 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

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Instructions

In a large bowl, combine ground chicken, panko breadcrumbs, Italian seasoning, egg, sea salt, garlic, and 1 tablespoon olive oil until well mixed.
Form meatballs about 1.5 tablespoons each and set aside.
Heat 2 tablespoons olive oil in a nonstick skillet over medium-high heat.
Add meatballs and brown on two sides, removing them after partially cooked.
In the same skillet, sauté onion with ¼ teaspoon salt for 2-3 minutes.
Add zucchini and tomatoes, cooking for another minute.
Stir in orzo, toasting for 1-2 minutes before adding lemon zest, broth, lemon juice, heavy cream, and the remaining salt.
Bring to a boil, then reduce heat, add meatballs, cover, and simmer for 7-10 minutes until orzo absorbs most liquid and is tender.
Sprinkle with parmesan cheese before serving.

Notes

Leftover meatballs can be stored in the refrigerator for up to 3 days.
Feel free to customize the vegetables based on your preferences.
To enhance the flavor, consider adding fresh herbs like basil or parsley.

Nutrition

Serving Size: 1 serving
Calories: 600
Sugar: 3g
Sodium: 800mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Protein: 35g
Cholesterol: 130mg