Greek Plate
Serves 4
Directions
- 1Combine ground chicken, cottage cheese, shredded onion, shredded sweet red pepper, parsley, salt, paprika, bifteki spice, black pepper, and chili flakes in a bowl.
- 2Mix until evenly combined, then shape into meatballs.
- 3Fry the meatballs in a bit of oil or butter over medium heat until browned and cooked through.
- 4Heat olive oil in a pan and sauté finely chopped red onion until soft.
- 5Add orzo and butter, and toast for 1–2 minutes.
- 6Stir in lemon juice and lemon zest.
- 7Gradually add chicken broth, stirring regularly.
- 8Season with salt and pepper.
- 9Cover the pan with a lid and let it steam until the orzo is tender and the liquid is absorbed.
- 10Add chopped dill and stir in.
- 11Toss zucchini slices with olive oil, salt, and pepper.
- 12Grill over high heat for about 2 minutes per side until tender and charred.
- 13Plate lemon orzo, top with meatballs, and serve grilled zucchini on the side.
Ingredients
- lb ground chicken
- 4 tbsp cottage cheese
- 1 red onion
- 1 sweet red pepper
- 3 tbsp fresh parsley
- 1 tsp salt
- 1 tsp paprika
- 1 tsp oregano spice
- 1 tsp bifteki spice
- 0.5 tsp chili flakes
- to taste black pepper
- oil
- butter
- 1.5 cups orzo
- 1 small red onion
- 0.5 lemon
- cups chicken broth
- handful fresh dill
- 1 tbsp butter
- extra virgin olive oil
- to taste salt
- to taste pepper
- 2 medium zucchinis
- salt
- pepper
Equipment
bowlpanknifegrill pan
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