Inspired by a blending of lemon, mint and oregano common in Greek foods, these chicken meatballs cook in just a few minutes in the microwave—a method that minimizes fat and helps retain moisture.
Ingredients
12
ounces ground chicken
2
green onions, minced
2
tablespoons minced fresh mint
2
tablespoons cholesterol-free egg substitute
3
teaspoons grated lemon peel, divided
6
cloves garlic, divided
1/2
teaspoon dried oregano
1/4
teaspoon black pepper
3
cups fat-free reduced-sodium chicken broth
1
cup (6 ounces) uncooked orzo pasta
1
tablespoon lemon juice
1/2
(10-ounce) package fresh spinach leaves, washed and torn
1. Spray 11×7-inch microwavable baking dish with nonstick cooking spray. Combine chicken, green onions, mint, egg substitute, 2 teaspoons lemon peel, 3 minced cloves garlic, oregano and pepper in medium bowl; mix until well blended. Shape into 12 meatballs and place in baking dish, spacing evenly apart.
2. Slice remaining 3 cloves garlic; place in large saucepan. Add chicken broth; bring to a boil over high heat. Stir in orzo. Reduce heat to medium; simmer 8 to 10 minutes or until tender. Reduce heat to low; stir in remaining 1 teaspoon lemon peel and lemon juice. Stir in spinach, 1 handful at a time, until incorporated. Stir until spinach is wilted. Remove from heat; cover to keep warm.
3. Place meatballs in microwave. Microwave on HIGH 2 minutes. Rearrange meatballs, moving them from outer edges to center of pan. Microwave on HIGH 1 to 2 minutes more until cooked through (160°F).
4. Spoon orzo into wide bowls or rimmed plates. Top with meatballs.
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