Greek Orzo Bowl
Flavorful and filling, this delicious recipe is one you’ll crave over and over.
Greek Orzo Bowl
Description
Servings: 4
Ingredients
Scale
Bowl
-
- 1 Tbsp Sicilian Lemon Infused Olive Oil
- 2 cups Chicken or Veggie 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
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
Dressing
- ½ cup Greek Yogurt
- 2 Tbsp Roasted Garlic Balsamic Vinegar (TCS does not carry this, so we recommend swapping for Black Garlic Tamari Balsamic)
- 2 tsp Sicilian Lemon Infused Olive Oil
- 1 Tbsp Lemon & Dill Tzatziki Rub & Seasoning
- ½ tsp Citrus Dill Sea Salt
- Optional: Squeeze of fresh lemon juice/lemon wedge to garnish
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.
Notes
Recipe and photos courtesy of olivelle.com
Using just a tinch of fresh lemon, and don’t know what to do with the rest? Preserve its freshness with Reusable Citrus Savers! Found at your favorite local kitchen store: The Carrot Seed Kitchen Co.
