Description

This Summer Squash Orzo Skillet with Chicken Meatballs is a delightful dish combining savory chicken meatballs, fresh zucchini, and orzo pasta in a creamy lemon sauce. Ideal for a quick dinner or a healthy meal, it’s packed with flavor and easy to prepare, making it a favorite for any home cook.

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
2 tablespoons olive oil
1 tablespoon 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

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Instructions

Combine the ground chicken, panko breadcrumbs, Italian seasoning, egg, sea salt, garlic, and 1 tablespoon of olive oil in a large bowl. Thoroughly mix the ingredients until well combined.
Form the mixture into meatballs, using about 1.5 tablespoons per meatball. Set aside the formed meatballs.
Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Add the meatballs to the skillet and brown on two sides until partially cooked. Remove from the skillet and set aside.
In the same skillet, add the diced onion along with ¼ teaspoon of sea salt. Cook for 2-3 minutes over medium heat until slightly softened.
Add the sliced zucchini and halved cherry tomatoes to the skillet and cook for an additional minute.
Stir in the orzo and toast for 1-2 minutes. Then, add lemon zest, chicken broth, fresh lemon juice, heavy cream, and the remaining salt. Stir to combine and bring to a boil.
Reduce the heat to low, add the meatballs back into the skillet, and cover. Let it simmer for 7-10 minutes, or until the orzo is cooked and the liquid has mostly absorbed.
Once cooked, remove from heat, top with grated parmesan cheese, and serve immediately.

Notes

For extra flavor, consider adding herbs like basil or parsley before serving.
The meatballs can be made ahead of time and stored in the fridge for easier preparation later.
Feel free to substitute the vegetables with other seasonal favorites like bell peppers or spinach.

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 3g
Sodium: 800mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 30g
Cholesterol: 120mg