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–+ servings

Cilantro Lime Chicken Meatballs & Orzo

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Serves: 6 servings
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour

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

  1. 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.
  2. Scoop about 2 tbsp of the mix and roll into meatballs. Repeat with remaining mixture.
  3. 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.
  4. 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.
  5. Add in the orzo with the spices, cilantro and lime zest and mix well.
  6. 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.
  7. Garnish with extra cilantro and lime juice.