Ingredients:
Bowl:
-
1 cup Dry Orzo
-
2 cups Chicken Broth
-
1 Red Bell Pepper, small dice
-
2 Green Onions, sliced
-
½ cup Kalamata Olives
-
6 Mint Leaves, chiffonade
-
10 Basil Leaves, chiffonade
-
⅓ cup Feta
Meatballs:
-
1lb Ground Chicken
-
⅓ cup Panko
-
1 Egg
Dressing:
-
½ cup Greek Yogurt
Directions:
-
In a large skillet, heat the olive oil over medium heat. Add the orzo and toast until golden, 3-4 minutes. Add the stock and reduce heat to low. Cover and cook until water is absorbed, about 12 minutes.
-
Mix all the meatball ingredients except olive oil in a medium bowl and form into 1-inch balls.
-
Heat a skillet over medium heat and 2 Tbsp of olive oil. Cook meatballs for 3-4 minutes, flip and cover, and cook another 5-6 minutes or until the meatballs are done.
-
In a small bowl, combine the Greek yogurt, vinegar, oil, rub, salt, and 2 Tbsp water.
-
In a serving bowl, add your cooked orzo, top with red bell peppers, green onions, olives, mint, basil, feta, and dressing.
