Description
This cozy one-pan meal features juicy chicken meatballs, sweet bell peppers, and tender orzo simmered in a flavorful broth. It’s a comforting, weeknight-friendly dinner that’s satisfying, balanced, and packed with color.
Ingredients
For the Chicken Meatballs:
-
1 lb ground chicken
-
1/4 cup breadcrumbs
-
1/4 cup grated Parmesan cheese
-
1 large egg
-
2 tablespoons chopped fresh parsley
-
1 garlic clove, minced
-
1/2 teaspoon onion powder
-
1/2 teaspoon salt
-
1/4 teaspoon black pepper
-
2 tablespoons olive oil (for browning)
For the Orzo and Peppers:
-
1 small yellow onion, diced
-
2 bell peppers (red and yellow), sliced
-
2 garlic cloves, minced
-
1 cup dry orzo pasta
-
2 1/2 cups low-sodium chicken broth
-
1/2 teaspoon dried oregano
-
Salt and pepper, to taste
-
Optional: fresh parsley or basil for garnish
-
Optional: lemon wedges for serving
Instructions
-
Make the Meatballs:
In a large bowl, mix ground chicken, breadcrumbs, Parmesan, egg, parsley, garlic, onion powder, salt, and pepper. Roll into 1-inch meatballs. -
Brown the Meatballs:
Heat olive oil in a large skillet or sauté pan over medium heat. Add meatballs and brown on all sides, about 6–8 minutes total (they don’t need to be fully cooked yet). Remove and set aside. -
Cook the Veggies and Orzo:
In the same pan, add onion and peppers. Sauté for 3–4 minutes until slightly softened. Add garlic and cook 1 minute more. -
Simmer Everything Together:
Stir in orzo, chicken broth, oregano, salt, and pepper. Return meatballs to the pan. Bring to a simmer, reduce heat, cover, and cook for 10–12 minutes until orzo is tender and meatballs are cooked through. -
Serve:
Fluff orzo gently and garnish with herbs and lemon juice if desired. Serve warm.
Notes
-
Add spinach or kale during the last 2 minutes of cooking for extra greens.
-
Swap orzo for rice or small pasta like pastina.
-
Make it dairy-free by skipping the Parmesan or using nutritional yeast.