This hearty Greek Orzo Bowl is flavorful and filling! Toasted lemony orzo, savory chicken meatballs, paired with crisp bell pepper and green onions, salty feta and olives, and finished with a creamy dressing. This will be a recipe you'll crave again and again!
1 Tbsp Sicilian Lemon Infused Olive Oil
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
1lb Ground Chicken
⅓ cup Panko
2 Tbsp Lemon & Dill Tzatziki Rub & Seasoning
1 tsp Citrus Dill Sea Salt
2 Tbsp Sicilian Lemon Infused Olive Oil
½ cup Greek Yogurt
2 Tbsp Roasted Garlic Balsamic Vinegar
2 tsp Sicilian Lemon Infused Olive Oil
1 Tbsp Lemon & Dill Tzatziki Rub & Seasoning
½ tsp Citrus Dill Sea Salt
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.
In a medium bowl mix together all the meatball ingredients except for the olive oil and form into 1 inch balls.
Heat a skillet over medium heat and the 2 Tbsp of olive oil. Cook meatballs 3-4 minutes, flip and cover, and cook an additional 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.
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