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Greek Chicken Orzo Bowl

Not just another chicken bowl with orzo. This is a bowl with lemon orzo and shredded brussels sprouts.

 

Ingredients

Ingredients
Servings:
Chicken Meatballs
g
Minced Chicken
Shallot
finely chopped
Fresh Herbs (Dill, Mint, Parsley)
Salt & Pepper to taste
Feta Creme
g
Feta Cheese
g
Skyr Yoghurt
tsp
Lemon Zest
tbsp
Olive Oil
Salt & Pepper to taste
Orzo
g
Orzo
g
Brussels Sprouts
Yellow Onion
tsp
Lemon Zest
ml
Veggie Stock
ml
White Wine
Salt & Pepper to taste
Olive Oil
Calories
per serving
644
Carbs
64
Protein
50
Fat
18

Instructions

Preparing In The Kitchen
  1. Preheat the oven to 180 ºC and prepare a baking sheet with parchment paper.
  2. In a food processor mix the fresh herbs with shallot, until finely chopped.
  3. Place the minced chicken in a bowl, then add chopped shallots and herbs, season well with salt and pepper.
  4. With your hand shape small balls, out of the mixture and spread them on the baking sheet.
  5. Place them in the oven and bake for 20 minutes (until golden brown and cook through).
  6. While meatballs are baking prepare the orzo. Finely chop the onion. Drizzle olive oil in a pot and heat it up, add onion and cook for about 2-3 minutes.
  7. With a knife shred brussels sprouts and add them to the onion, mix it well and add lemon zest and a splash of wine. Cook for a few more minutes.
  8. Add orzo, season well with salt and pepper and mix it all well.
  9. Now this step is important to get creamy orzo, add veggie stock in batches. Step by step as it absorbs the liquid just add a splash of stock. Proceed until the orzo is done.
  10. To prepare feta cream, mix all ingredients in food processor and blend until smooth.
  11. When all is done, serve it in a bowl together with some greens.

Preparing In The Kitchen
  1. Preheat the oven to 180 ºC and prepare a baking sheet with parchment paper.
  2. In a food processor mix the fresh herbs with shallot, until finely chopped.
  3. Place the minced chicken in a bowl, then add chopped shallots and herbs, season well with salt and pepper.
  4. With your hand shape small balls, out of the mixture and spread them on the baking sheet.
  5. Place them in the oven and bake for 20 minutes (until golden brown and cook through).
  6. While meatballs are baking prepare the orzo. Finely chop the onion. Drizzle olive oil in a pot and heat it up, add onion and cook for about 2-3 minutes.
  7. With a knife shred brussels sprouts and add them to the onion, mix it well and add lemon zest and a splash of wine. Cook for a few more minutes.
  8. Add orzo, season well with salt and pepper and mix it all well.
  9. Now this step is important to get creamy orzo, add veggie stock in batches. Step by step as it absorbs the liquid just add a splash of stock. Proceed until the orzo is done.
  10. To prepare feta cream, mix all ingredients in food processor and blend until smooth.
  11. When all is done, serve it in a bowl together with some greens.

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