Chicken Meatballs and Whipped Feta
with olive, spinach, lemon and sun-dried tomato orzo
Informations supplémentaires
30 min.
|
764 kcal
|
easy
|
|
Printable version
1. Setup
Chop the parsley and the sun-dried tomatoes. Slice half of the lemon into rounds and the other half into wedges. Cut the olives in half.
2. Cook the meatballs
In a bowl, mix the ground chicken with the spices. Oil your hands and form 3-5 small meatballs per person. In a large pan, over medium heat, add a drizzle of olive oil. Add the chicken meatballs and cook for 8-12 minutes or until the meatballs are fully cooked. Remove and set aside.
3. Cook the orzo
In the same pan, add a tbsp. of butter. Add the lemon slices and cook for 1-2 minutes on each side. Remove and set aside. Add the orzo and cook for 1-2 minutes. Add the bouillon cube and 1.5 2P | 2 3P cups of water. Bring to a boil, lower the heat and cover. Cook for 12-15 minutes until the orzo is tender.
4. Assemble
Once the orzo is cooked, add the spinach, the sun-dried tomatoes, the olives, the juice of half a lemon and the parsley.
5. Make the whipped feta
In a blender or using an immersion blender, mix the feta, the yogurt and 2 2P | 3 3P tbsp. of olive oil.
6. Plate your dish
Serve the chicken meatballs with the whipped feta and the orzo. Bon appétit!
280gGround chicken
60gGreen Olives
100gFeta Cheese
60gBaby Spinach
180gOrzo
1unitLemon
1unitFresh Italian Parsley
100gGreek Yogourt 2%
2unitSun-Dried Tomatoes
1unitChicken Broth Cube(s)
10gSpice Mix (Smoked Paprika,Dried Oregano,Garlic Powder,)
What you need
Pan, Bowls, Immersion blender, tongs
764 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
60g
20%
fat
38g
58%
cholesterol
155mg
52%
fiber
4g
16%
protein
46g
saturated
13g
65%
sodium
2032mg
85%
sugar
7g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg