• (key is to cook items simultaneously to cut overall time)

Chicken Meatballs

• Preheat oven to 400 degrees F. setting the rack towards the upper section of the oven. Then on a baking sheet line it with parchment paper and set aside.
• In large mixing bowl add the following:

  • ground chicken

  • egg

  • breadcrumbs

  • ricotta cheese

  • lemon zest

  • basil

  • ¼ cup parmesan

  • 2 cloves minced garlic

  • 1 tsp. Salt

  • ½ tsp. ground black pepper
• Carefully mix up contents in the bowl and then roll into 1 ½ inch meatballs and place evenly on the baking sheet. You should net about 16-18 meatballs.
• Bake in oven for approximately 20 minutes, until slightly golden and thoroughly cooked to internal temp of 165 degrees F.

Orzo & Spinach

• When you put the meatballs in the oven start boiling water for the orzo pasta. Cook orzo pasta according to directions on package. When done drain & set aside. Can save a little of the pasta water to use later if you prefer.
• In a large skillet over medium heat add olive oil & butter and when warm add 3 cloves of minced garlic. Cook for less than a minute until garlic is sizzling but not brown.
• Add the spinach to the skillet and add some salt & pepper to taste. Using tongs flip the spinach to cook evenly and start wilting it down. Approximately 2-3 minutes.
• Then add the orzo, ½ a cup of grated Parmesan, chicken broth, lemon juice and stir to mix evenly. Can also use some of the pasta water to add a creamier sauce if prefer.
• In individual serving bowls add a hearty base of the orzo mixture and top it with 3-4 meatballs. Serve & Enjoy!