Greek Orzo Bowl

This hardy 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!

Prep Time: 20 mins

Cook Time: 20 mins

Serving size: 4

Ingredients

For the Bowl:

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

For the Meatballs:

1lb Ground Chicken
⅓ Cup Panko
1 Egg
2 Tbsp Lemon & Dill Tzatziki Rub & Seasoning
1 tsp Citrus Dill Sea Salt
2 Tbsp Sicilian Lemon Infused Olive Oil

For the Dressing:

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

Instructions

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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