Informations supplémentaires
30 min.
|
794 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 400°F. Chop the onion, the garlic and half of the sage. Keep the other half of the sage leaves intact. Dice the zucchini. Cut the lemon in half.
2. Make the meatball mixture
In a bowl, combine the ground chicken, the chopped sage, the garlic, half of the onion, the egg and the panko. Season generously with salt and pepper and mix well.
3. Cook the meatballs
Form 3-4 small meatballs per person with the chicken mixture. Spread the meatballs on a baking sheet and cook in oven for 12-15 minutes.
4. Cook the vegetables
In a pan over medium high heat, add 1-2 tbsp of butter and a drizzle of oil. Add the sage leaves and cook for 1-2 minutes until crispy. Remove from the pan and put on a paper towel. Keep the butter in the pan. Add the rest of the onions and the zucchini and cook for 4-6 minutes.
5. Add the orzo
Add the orzo and cook for 1 minute. Add 0.5 2P | 1 3P bouillon cube and 2 2P | 2.5 3P cups of water and bring to a boil. Lower the heat to medium low, cover and simmer 8-10 minutesuntil the orzo is tender. Add the spinach, the grana padano and the juice of half a lemon. Season with salt and pepper and mix well.
6. Plate your dish
Serve the chicken meatballs with the orzo. Garnish with the crispy sage leaves. Add lemon juice to taste. Bon appétit!
280gGround chicken
1unitFresh egg
20gPanko Breadcrumbs
180gOrzo
0.5unitSage
1unitGarlic Clove(s)
30gGrana Padano Cheese
80gBaby Spinach
1unitZucchini(s)
0.5unitChicken Broth Cube(s)
1unitYellow Onion(s)
1unitLemon
What you need
Pan, baking sheet.
794 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
94g
31%
fat
24g
37%
cholesterol
243mg
81%
fiber
7g
28%
protein
52g
saturated
8g
40%
sodium
746mg
31%
sugar
16g
trans
0g