NUTRITION

SERVINGS

INGREDIENTS

6 oz ground chicken (93% lean)

1 small egg

0.5 oz orzo pasta

2 cups low-sodium chicken broth

0 tsp extra virgin olive oil

0.5 cup carrots

0.5 cup celery

0.25 cup yellow onion

1 clove garlic

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  In a medium bowl, combine the ground chicken, egg, sea salt, black pepper, and dried oregano until well mixed.

• 2

  Form the chicken mixture into small, bite-sized meatballs, roughly one inch in diameter.

• 3

  Heat the olive oil in a large pot over medium heat and sauté the onion, carrots, and celery until the onion is translucent.

• 4

  Add the minced garlic to the pot and cook for one minute until fragrant.

• 5

  Pour in the chicken broth and bring the liquid to a gentle boil.

• 6

  Carefully drop the meatballs and the orzo pasta into the boiling broth.

• 7

  Reduce the heat to a simmer and cook for 10 to 12 minutes, or until the meatballs are cooked through and the orzo is tender.

• 8

  Stir in the fresh baby spinach during the last minute of cooking until it is just wilted.