For the Ricotta Lemon Chicken Meatballs:

2 lbs ground chicken

1/2 cup whole milk ricotta cheese

1 large egg

1/2 cup panko breadcrumbs

1/3 cup grated Parmesan cheese

2 garlic cloves, minced

1 tbsp fresh parsley, finely chopped

1 tsp lemon zest

1 tsp dried oregano

1/2 tsp onion powder

1 tsp sea salt

1/2 tsp freshly ground black pepper

2 tbsp extra virgin olive oil

For the Mediterranean Orzo Salad:

1 1/2 cups dry orzo pasta

1 cup cucumber, diced

1 cup cherry tomatoes, halved

1/3 cup red onion, finely sliced

1/2 cup crumbled feta cheese

1/4 cup Kalamata olives, sliced

2 tbsp chopped fresh parsley

1 tbsp chopped fresh dill

For the Lemon Herb Dressing:

3 tbsp extra virgin olive oil

2 tbsp fresh lemon juice

1 tsp Dijon mustard

1 tsp honey

1 tsp lemon zest

1 garlic clove, minced

Salt and freshly ground black pepper, to taste

For Garnish (optional):

Fresh parsley

Fresh dill

Extra crumbled feta

Lemon wedges

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly brush it with olive oil.

In a large bowl, combine the ground chicken, ricotta, egg, panko breadcrumbs, Parmesan cheese, garlic, parsley, lemon zest, oregano, onion powder, salt, and black pepper.

Mix gently until just combined, then form the mixture into 20–24 evenly sized meatballs.

Arrange the meatballs on the prepared baking sheet and lightly brush or drizzle with olive oil.

Bake for 18–22 minutes, or until golden and the meatballs reach an internal temperature of 165°F (74°C).

Meanwhile, cook the orzo according to the package directions. Drain, rinse briefly under cool water, and let cool slightly.

In a large serving bowl, combine the cooked orzo, cucumber, cherry tomatoes, red onion, feta cheese, Kalamata olives, parsley, and dill.

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, lemon zest, garlic, salt, and black pepper.

Pour the dressing over the orzo salad and toss gently until evenly coated.

Spread the orzo salad onto a large serving platter and arrange the warm baked ricotta lemon meatballs on top.

Garnish with fresh parsley, dill, extra crumbled feta, and lemon wedges if desired.

Serve warm or at room temperature for a fresh Mediterranean-inspired meal.

Calories: 562

Protein: 37

g

Carbohydrates: 32 g

Fat: 31 g

Fiber: 3 g

Sugar: 4 g

Sodium: 698 mg