Greek Orzo Bowl
Greek Orzo Bowl
Olivelle
4
20 minutes
20 minutes
Say hello to your new favorite meal! This Greek Orzo Bowl is packed with bold flavors, zesty toasted orzo, juicy chicken meatballs, crunchy bell peppers, and tangy feta and olives. Drizzled with a creamy dressing, every bite is a perfect balance of fresh and savory. One bowl, endless deliciousness!
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Ingredients
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1 Tbsp Sicilian Lemon Infused Olive Oil
1 cup Dry Orzo
2 cups Chicken Broth
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1lb Ground Chicken
⅓ cup Panko
1 Egg
2 Tbsp Lemon & Dill Tzatziki Rub & Seasoning
1 tsp Citrus Dill Infused Sea Salt
2 Tbsp Sicilian Lemon Infused Olive Oil
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½ cup Greek Yogurt
2 Tbsp Roasted Garlic White Barrel Aged Balsamic
2 tsp Sicilian Lemon Infused Olive Oil
1 Tbsp Lemon & Dill Tzatziki Rub & Seasoning
½ tsp Citrus Dill Infused Sea Salt
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1 Red Bell Pepper, diced small
2 Green Onions, sliced
½ cup Kalamata Olives
6 Mint Leaves, chiffonade
10 Basil Leaves, chiffonade
⅓ cup Feta
Directions
In a large skillet, heat 1 Tbsp Sicilian Lemon Infused Olive Oil over medium heat. Add the orzo and toast until golden, 3-4 minutes. Add the broth and reduce the 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 Sicilian Lemon Infused Olive Oil and form into 1-inch balls.
Heat a skillet over medium heat and the 2 Tbsp of Sicilian Lemon Infused 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, make the dressing by combining the Greek yogurt, Roasted Garlic White Barrel Aged Balsamic, Sicilian Lemon Infused Olive Oil, Lemon & Dill Tzatziki Rub & Seasoning, Citrus Dill Infused Sea 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.
1 comment
Sylvie Legere
Delicious! Simple to make and flavorful- this was a hit!
Delicious! Simple to make and flavorful- this was a hit!