Description

This Summer Squash Orzo Skillet with Chicken Meatballs boasts stunning flavors and simple prep. Featuring juicy chicken meatballs, zucchini, and orzo, it’s an ideal comfort dish for a quick dinner at home.

Ingredients

Scale

1 lb. ground chicken
½ cup panko breadcrumbs
1.5 teaspoons italian seasoning
1 large egg
½ teaspoon sea salt
1 clove garlic, minced
3 tablespoons olive oil
½ large white onion, diced
¾ teaspoon sea salt, separated
2 medium zucchinis, halved and sliced
1 cup halved cherry tomatoes
1 cup orzo
Zest from 2 large lemons
1.25 cups chicken broth
¼ cup fresh lemon juice
2 tablespoons heavy cream
¼ cup grated parmesan cheese
4 oz. burrata cheese, for serving

Cook Mode Prevent your screen from going dark

Instructions

Combine ground chicken, panko breadcrumbs, italian seasoning, egg, sea salt, garlic, and 1 tablespoon olive oil in a large bowl. Form mixture into meatballs, about 1.5 tablespoons each, and set aside.
Heat 2 tablespoons olive oil in a large nonstick skillet over medium/high heat. Brown meatballs on two sides, then remove from skillet—cook fully later.
In the same skillet, cook diced onion with ¼ teaspoon salt for 2-3 minutes over medium heat. Add sliced zucchini and cherry tomatoes, cooking for an additional minute.
Stir in orzo, toasting for 1-2 minutes. Then, add lemon zest, chicken broth, lemon juice, remaining sea salt, and heavy cream. Stir, bring to a boil, then reduce heat to low.
Add meatballs back to the skillet, cover, and simmer for 7-10 minutes until orzo cooks through and liquid is absorbed. Top with parmesan cheese and serve immediately.

Notes

Serve with burrata cheese on top for extra creaminess.
Make sure to stir the orzo to prevent it from sticking to the pan while it simmers.
Feel free to add more vegetables or herbs according to your taste.

Nutrition

Serving Size: 1 serving
Calories: 545
Sugar: 3g
Sodium: 850mg
Fat: 28g
Saturated Fat: 8g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 32g
Cholesterol: 125mg