Sheet Pan Chicken Orzo Bake
This Chicken Orzo Bake takes chicken meatballs and pairs it with baked veggies and orzo for a complete, easy, sheet pan meal with minimal clean up.
Servings 4
Calories 656kcal
Ingredients
For the cherry tomato salad topping
- 1 cup cherry tomatoes, halved
- 1/2 cup chopped green olives
- 1 tbsp extra virgin olive oil
- 1/4 tsp kosher salt
- 1/4 tsp ground pepper
For the chicken meatballs
- 450 g (1 lb) ground chicken
- 1/4 cup fresh chopped basil
- 1 cup crumbled feta cheese
- 3 garlic cloves, pressed
- 1 egg
- 1/2 cup breadcrumbs
- zest of one lemon
- 1 tsp kosher salt
- 1/2 tsp ground pepper
- 1/2 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp extra virgin olive oil
For the orzo
- 2 tbsp extra virgin olive oil
- 2 garlic cloves, pressed
- 1 cup dry orzo pasta
- 1 tbsp chicken stock paste
- 2 1/4 cups hot water
- 1 tsp kosher salt
- 1/2 tsp ground pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp chili flakes
- 1/3 cup finely chopped red onion
- 1/2 cup 10% / light cream
- 1 cup grated zucchini
- 1/2 cup grated parmesan cheese
Instructions
- Preheat the oven to 400F. Add 2 tbsp olive oil a 9x13 baking dish and spread it around the bottom of the dish. Set aside.
- Make the cherry tomato salad by combining the halved cherry tomatoes, chopped green olives, olive oil, salt and pepper into a medium sized bowl. Gently mix together and set aside.
- Prepare the meatballs - Mix together the ground chicken, chopped basil, crumbled feta cheese, garlic, egg, breadcrumbs, lemon zest, salt, pepper, garlic powder, onion powder and olive oil. Once combined, scoop about 2 tbsp at a time and form into meatballs - you’ll get 12-14 meatballs. Place each meatball into the oiled baking dish.
- Bake the meatballs for 8 minutes and then remove from the oven.
- In a mixing bowl mix together the chicken stock paste with the hot water. Stir until fully combined.
- After 8 minutes, remove the baking dish from the oven, toss the meatballs around the dish a bit and then add the orzo, hot water mixture, salt, pepper, garlic powder, onion powder, chili flakes and red onion. Gently stir to combine everything in the baking dish.
- Bake for 14-16 minutes or until the orzo is al dente.
- Remove from the oven and stir in the cream, zucchini and parmesan cheese.
- Bake for 5 more minutes or until the meatballs are cooked through and the orzo is creamy.
- Serve in bowls topped with the cherry tomato and olive salad.
Video
Notes
- We love this meal as an easy weeknight dinner for the whole family!
- Or, make this and portion it out for meal prep lunches.
- If you like this recipe, try our Chicken & Feta Baked Meatballs
Nutrition
Calories: 656kcal | Carbohydrates: 36.4g | Protein: 36.5g | Fat: 41.6g | Saturated Fat: 13.3g | Polyunsaturated Fat: 4.7g | Monounsaturated Fat: 21.2g | Trans Fat: 0.1g | Cholesterol: 183.8mg | Fiber: 3.4g | Sugar: 4.9g
