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One Pan Baked Pesto Orzo with Chicken Meatballs

One Pan Baked Pesto Orzo with Juicy Chicken Meatballs

Experience the harmony of flavors in this One Pan Baked Pesto Orzo with Chicken Meatballs, a perfect family-friendly meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Lunch
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Meatballs
  • 1 medium Zucchini Shredded
  • 1 pound Ground Chicken Can substitute with ground turkey or beef
  • 1 cup Panko Breadcrumbs Gluten-free option available
  • 1 large Egg Can substitute with a flax egg for vegan
  • 1/2 cup Basil Pesto Store-bought or homemade
  • 1 tablespoon Lemon Zest Can substitute with lime
  • 1 teaspoon Italian Seasoning Substitute with dried oregano and basil
  • 1 teaspoon Garlic Powder Can use fresh minced garlic instead
For the Creamy Orzo
  • 8 ounces Baby Bella Mushrooms Can swap with bell peppers or spinach
  • 3 cups Chicken Broth Use vegetable broth for a plant-based version
  • 1 cup Milk Non-dairy milk can be used
  • 1 cup Orzo Can substitute with gluten-free pasta
  • 1 cup Mozzarella Cheese Optional, can use cheddar or omit for dairy-free
  • 1/4 cup Fresh Basil For garnish, optional
  • 1/4 cup Parmesan Cheese For garnish, optional

Equipment

  • Deep oven-safe skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (204°C). Prepare a deep oven-safe skillet.
  2. Shred the zucchini and squeeze out excess moisture using a towel.
  3. In a large bowl, mix together zucchini, ground chicken, panko breadcrumbs, egg, basil pesto, lemon zest, Italian seasoning, and garlic powder until blended. Shape into 16 meatballs.
  4. Heat olive oil in the skillet over medium-high heat and brown the meatballs for about 6 minutes.
  5. Sauté baby Bella mushrooms in the skillet for 4-5 minutes. Add minced garlic and cook for 1 minute.
  6. Pour in chicken broth, whisk in milk, basil pesto, and orzo. Bring to a simmer.
  7. Nestle the meatballs into the orzo mixture. Cover and bake for 10-12 minutes.
  8. Remove the lid, sprinkle mozzarella cheese on top, and bake for an additional 5 minutes until melted.
  9. Garnish with fresh basil and Parmesan cheese before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 130mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

Use gluten-free breadcrumbs and pasta for a gluten-free version. Customize with different veggies or cheese as desired.

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