NUTRITION

SERVINGS

INGREDIENTS

6 oz ground turkey

0.13 cup dry orzo

1 large egg white

0.5 oz feta cheese

1 cup fresh spinach

1 tbsp fresh parsley

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

0.25 cup low-sodium chicken broth

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the orzo according to package directions until al dente, then drain and set aside.

• 2

  In a medium bowl, combine the ground turkey, egg white, crumbled feta, chopped parsley, dried oregano, garlic powder, sea salt, and black pepper.

• 3

  Gently mix the turkey mixture by hand until just combined and form into 1-inch meatballs, being careful not to overwork the meat.

• 4

  Heat the olive oil in a large skillet over medium heat and sear the meatballs for 3-4 minutes per side until golden brown and cooked through.

• 5

  Pour the chicken broth, lemon juice, and lemon zest into the skillet, scraping up any browned bits from the bottom of the pan.

• 6

  Add the fresh spinach and cooked orzo to the skillet, tossing gently until the spinach is wilted and everything is well-coated in the lemon-herb sauce.