One Pan Baked Pesto Orzo With Chicken Meatballs

Billy Rogers

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For the meatballs: 1 small to medium zucchini 1 pound 93% lean ground chicken (or turkey) ½ cup panko breadcrumbs, gluten free if desired 1 large egg 2 tablespoons your favorite basil pesto Zest from 1 lemon

Ingredients

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1 teaspoon Italian seasoning ½ teaspoon garlic powder Optional: ½ teaspoon red pepper flakes 1 teaspoon kosher salt Freshly ground black pepper 1 to 2 tablespoons extra-virgin olive oil For the mushrooms:

Ingredients

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Instructions

Preheat oven to 400 degrees F.

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Shred the zucchini: Use a cheese grater to shred your zucchini. Measure out 1 heaping cup of shredded zucchini.

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Form the meatballs: In the large bowl with the shredded zucchini, add the ground chicken, breadcrumbs, egg, basil pesto, lemon zest, italian seasoning.

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Cook the meatballs: Place a large deep oven-safe skillet over medium-high heat and add in olive oil. Add the meatballs and brown on all sides.

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 This should only take about 6 minutes total. Do not worry about cooking them all the way through, they will finish cooking in the oven. 

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Cook the mushrooms: Add another tablespoon of oil to the pan and then add in the mushrooms, salt, and pepper. 

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