Chicken Meatballs with Lemon Butter Orzo and a Cucumber Salad

Today was a long but much needed day! I currently work from home, like many others do, but today I was able to get out and about and meet with customers…. only catch was, they were located almost 4 hours away! I have to admit, I have been spoiled at being home and able to start dinner right at 5, so today was the ultimate test. On my way home, the husband called asking if I was craving anything specific for dinner. Truthfully? I said… All I want is chick-fil-a!

Well, eating out cannot be an option every single time we have had a “long” day. So I had to think of something yummy, easy, and not chick-fil-a! My 4 hour drive back consisted of me planning dinner in my head. This dinner was super easy and not that big of a mess at all! Best of all, it was a light refreshing dinner, which was much needed! These chicken meatballs are baked and made with zucchini shreds and feta cheese! The orzo took 10 minutes tops to make and the salad was even quicker. Honestly, a must try!

Ingredients

Meatballs:

• 1 lb ground chicken
• 1 zucchini, grated
• 1/4 C feta, crumbled
• 1/2 C gluten free bread crumbs
• a few dashes of Worcestershire sauce
• 1 tsp smoked paprika
• salt & pepper to taste

Orzo:

• 1 C orzo
• 2 Tbsp butter
• 1 garlic clove, minced
• 1 C chicken broth
• 2 C water
• Juice of half a lemon

Cucumber Salad:

• 1 English Cucumber, sliced
• 2 Tomatoes, diced
• 1/2 red onion, sliced
• 1 Tbsp dill, minced
• 1/4 C good olive oil
• 1/4 C fresh lemon juice
• 1-2 tsp of agave (maple syrup or honey works too)
• salt & pepper to taste

DIRECTIONS

Meatballs

1. Preheat oven to 425
2. Prepare baking sheet by spraying with cooking spray or drizzle with olive oil
3. In a medium size bowl, add all meatball ingredients and mix well. Roll into golf ball size meatballs and place on prepared sheet.
4. Bake for 10 minutes, flip, and bake an additional 3-5 minutes, until internal temp reaches 165

Orzo

1. Melt butter over medium high heat. Add your minced garlic and orzo. Let orzo get toasted for about 2 minutes.
2. Add in your chicken broth, water, and lemon juice.
3. Bring to a boil and let cook for about 8-10 minutes until done to your liking. I like mine a little over al dente.

Cucumber Salad

1. In a large bowl, combine your cucumber, tomatoes, red onions, and dill.
2. In a small bowl, whisk your olive oil, lemon juice, agave, and salt & pepper until well mixed.
3. Pour over your cucumber salad and toss well. Ready to serve!