This recipe is basically all made on ONE sheet tray. The veggies/sauce for the orzo dish is made baked with the chicken meatballs. The only thing you need to do "extra" is make the easy tzatziki sauce and make the orzo pasta. Everything else is a ONE PAN meal. Easy, healthy, DELISH, and easy clean-up....should I say more?
Recipe:
Serves: 6
Ingredients:
Meatballs:
1 lb chicken
1/2 tbsp garlic powder
1 tbsp lemon pepper (lawry’s brand)
1 tsp oregano
Juice of small lemon (1/2 tbsp)
1 - 6oz container crumbed feta
1 jumbo or extra large egg
1 cup panko bread crumbs (can be gluten free too)
Spray oil
Veggies/orzo:
1 - lb box dried orzo pasta
2 cups cherry tomatoes, sliced
1 - 12 oz bag green beans, cut in 3ds
3 small zucchini, quartered and 1/2 in sliced
1 - 6.5oz container Mezzetta Brand Tomato pesto
Parmesan Cheese (optional topping)
Salt and Pepper (optional seasonings)
Tzatziki sauce:
2 tbsp fresh lemon juice (2 small lemons)
1 cup nonfat Greek yogurt (I use siggis skyr yogurt)
1 tbsp lemon olive oil
1/2 tsp garlic powder
1 tsp lemon pepper
1 cup - seeded english cucumber, diced (around 1/4-1/2 the cucumber depending on how big)
Directions:
1. Preheat oven to 350 and line a sheet tray with parchment or aluminum foil.
2. Mix pesto with chopped veggies on the sheet tray.
3. Thoroughly mix meatball ingredients in a separate bowl and make 12 meat balls to nestle into veggie sheet tray.
4. Spray each meatball with spray oil and place in the oven. Cook until meatballs are fully cooked and veggies are also cooked and wilted, 35-40 min.
5. When there is 15 minutes left of cooking, cook orzo to cooking directions.
6. Remove the tray from the oven, place meatballs in a medium bowl, and mix vegetables with the orzo in a different bowl.
7. To plate: place a good spoonful of the orzo mixture on the plate. Top with meatballs and tzatziki sauce. Top with additional parm cheese and salt and pepper if desired.
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