NUTRITION

SERVINGS

INGREDIENTS

6 oz ground chicken

0.13 cup orzo pasta

0.5 cup Greek yogurt

1 cup baby spinach

1 tbsp lemon juice

0.5 tsp lemon zest

1 clove garlic

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp olive oil

0.25 cup chicken broth

PREPARATION

• 1

  Cook the orzo pasta in a pot of boiling water until al dente, then drain and set aside.

• 2

  In a mixing bowl, combine the ground chicken with the minced garlic, dried oregano, sea salt, and black pepper.

• 3

  Form the chicken mixture into small, bite-sized meatballs.

• 4

  Heat the olive oil in a large skillet over medium heat and brown the meatballs on all sides until golden.

• 5

  Pour the chicken broth and lemon juice into the skillet, cover, and simmer for 5 minutes until the meatballs are cooked through.

• 6

  Reduce the heat to low and stir in the Greek yogurt, lemon zest, and baby spinach until the spinach is wilted and the sauce is creamy.

• 7

  Add the cooked orzo to the skillet and toss everything together to coat the pasta in the lemon-herb sauce before serving.