Cilantro Lime Chicken Meatballs
I love a good one-pan dish that packs in protein, carbs and veggies all in one. These cilantro lime chicken meatballs hit all of those marks by combining lean ground chicken with grated zucchini for a tender yet flavorful bite, cooked in a creamy coconut lime orzo.
The chicken meatballs are flavored with simple spices, cilantro, lime zest and zucchini. They’re seared until golden brown then simmered in a coconut lime orzo base made of orzo, coconut milk, lime juice, cilantro and sauteed aromatics.
This dish is a family favorite and is simple enough for busy evenings, yet fancy enough to serve guests. I love that it comes together all in one pan and doubles as lunch for the following days. You can even add chopped spinach to the mix for added greens.
Other one-pan recipes you’ll love-
Ingredients you’ll need
For the cilantro lime chicken meatballs
- Ground chicken
- Grated zucchini
- Egg
- Breadcrumbs
- Lime zest
- Cilantro
- Salt, pepper, turmeric, garlic powder
For the skillet
- Orzo
- Onion & garlic
- Coconut milk
- Cilantro
- Lime juice
- Salt, pepper & cumin
- Prepare the chicken meatballs- combine the chicken meatball ingredients together in a bowl. Oil your hands and shape into meatballs
- Sear the meatballs in a hot pan with olive oil for about 5-6 minutes per side
- Remove the chicken meatballs and add the onion and garlic to the pan. Saute until browned
- Add in the orzo with the spices. Pour in the coconut milk, water, cilantro and lime juice. Mix well
- Nestle the meatballs into the orzo. Cover the pan and bring it to a boil. Reduce the flame to low and simmer for 20-25 minutes
The chicken meatballs come out tender and flavorful, and pair so well with creamy orzo. I personally love the added creaminess the coconut milk provides in place of a dairy creamer or milk. It keeps the dish dairy-free but also adds amazing flavor to balance out the tang from the lime.
I used my go-to braiser pan for this dish which is my favorite oven to table pan. It the ideal size to both sear the protein and cook the orzo in, and is super easy to clean!
This recipe is simple, yet flavorful, and truly elevates your weeknight dinner. It’s an all-in-one meal that hits the marks for a well-rounded dinner. I can’t wait for you guys to try it!
Other chicken recipes to try-
Roasted Chicken
Chicken Pot Pie
Spinach Chicken Burgers
Cilantro Lime Chicken Meatballs & Orzo
Ingredients
Chicken Meatballs
- 1 lb ground chicken
- 1 zucchini grated and liquid squeezed out (1/2 cup)
- 1/2 cup of cilantro finely chopped
- 1/3 cup breadcrumbs
- 1 egg
- 1 tsp lime zest
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp turmeric
- 1/4 cup olive oil
Creamy Orzo
- 1 1/2 cups orzo
- 1 can full-fat coconut milk 13 oz
- 1/2 cup cilantro finely chopped
- 1 cup water
- 1 small yellow onion diced
- 3 cloves garlic minced
- Juice from 1 lime
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cumin
Directions
- Prepare the chicken meatballs- grate 1 zucchini and squeeze out the liquid. Add it to a bowl with the ground chicken, breadcrumbs, egg, chopped cilantro, lime zest and spices. Combine well with your hands.
- Scoop about 2 tbsp of the mix and roll into meatballs. Repeat with remaining mixture.
- Heat a large skillet on medium heat. Pour in 1/4 cup of olive oil. Once hot, cook the meatballs for about 12-15 minutes on medium heat, flipping them halfway through.
- Remove the meatballs from the pan and add the diced onion to the oil on medium heat. Saute for 4-5 minutes then mix in the garlic. Cook for another 3-4 minutes.
- Add in the orzo with the spices, cilantro and lime zest and mix well.
- Pour in the coconut milk, water and lime juice and stir together. Nestle the chicken meatballs back into the pan. Cover the pan and bring it to a boil. Once boiling, reduce the heat to low and let it simmer for 20-15 minutes. Let the pan rest for 10 minutes.
- Garnish with extra cilantro and lime juice.
Ratings and Reviews
write a review