Servings
Font
Back
0 from 36 votes

Sheet Pan Chicken Orzo Bake

This Chicken Orzo Bake takes chicken meatballs and pairs it with baked veggies and orzo for a complete, easy, sheet pan meal with minimal clean up.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4
Calories: 656 kcal
Course: Main Course
Cuisine: Greek

Ingredients

For the cherry tomato salad topping
  • 1 cup cherry tomatoes, halved
  • 1/2 cup chopped green olives
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp kosher salt
  • 1/4 tsp ground pepper
For the chicken meatballs
  • 450 g (1 lb) ground chicken
  • 1/4 cup fresh chopped basil
  • 1 cup crumbled Feta cheese
  • 3 garlic cloves, pressed
  • 1 egg
  • 1/2 cup breadcrumbs
  • zest of one lemon
  • 1 tsp kosher salt
  • 1/2 tsp ground pepper
  • 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 2 tbsp extra virgin olive oil
For the orzo
  • 2 tbsp extra virgin olive oil
  • 2 garlic cloves, pressed
  • 1 cup dry orzo pasta
  • 1 tbsp chicken stock paste
  • 2 1/4 cups hot water
  • 1 tsp kosher salt
  • 1/2 tsp ground pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp chili flakes
  • 1/3 cup finely chopped red onion
  • 1/2 cup 10% / light cream
  • 1 cup grated zucchini
  • 1/2 cup grated Parmesan cheese

Instructions

    Cup of Yum
  1. Preheat the oven to 400F. Add 2 tbsp olive oil a 9x13 baking dish and spread it around the bottom of the dish. Set aside.
  2. Make the cherry tomato salad by combining the halved cherry tomatoes, chopped green olives, olive oil, salt and pepper into a medium sized bowl. Gently mix together and set aside.
  3. Prepare the meatballs - Mix together the ground chicken, chopped basil, crumbled feta cheese, garlic, egg, breadcrumbs, lemon zest, salt, pepper, garlic powder, onion powder and olive oil.  Once combined, scoop about 2 tbsp at a time and form into meatballs - you’ll get 12-14 meatballs. Place each meatball into the oiled baking dish.
  4. Bake the meatballs for 8 minutes and then remove from the oven.
  5. In a mixing bowl mix together the chicken stock paste with the hot water. Stir until fully combined.
  6. After 8 minutes, remove the baking dish from the oven, toss the meatballs around the dish a bit and then add the orzo, hot water mixture, salt, pepper, garlic powder, onion powder, chili flakes and red onion. Gently stir to combine everything in the baking dish.
  7. Bake for 14-16 minutes or until the orzo is al dente.
  8. Remove from the oven and stir in the cream, zucchini and parmesan cheese.
  9. Bake for 5 more minutes or until the meatballs are cooked through and the orzo is creamy.
  10. Serve in bowls topped with the cherry tomato and olive salad.

Notes

  • We love this meal as an easy weeknight dinner for the whole family! 
  • Or, make this and portion it out for meal prep lunches.
  • If you like this recipe, try our Chicken & Feta Baked Meatballs

Nutrition Information

Calories 656kcal (33%) Carbohydrates 36.4g (12%) Protein 36.5g (73%) Fat 41.6g (64%) Saturated Fat 13.3g (67%) Polyunsaturated Fat 4.7g Monounsaturated Fat 21.2g Trans Fat 0.1g Cholesterol 183.8mg (61%) Fiber 3.4g (14%) Sugar 4.9g (10%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 656

% Daily Value*

Calories 656kcal 33%
Carbohydrates 36.4g 12%
Protein 36.5g 73%
Fat 41.6g 64%
Saturated Fat 13.3g 67%
Polyunsaturated Fat 4.7g 28%
Monounsaturated Fat 21.2g 106%
Trans Fat 0.1g 5%
Cholesterol 183.8mg 61%
Fiber 3.4g 14%
Sugar 4.9g 10%

* Percent Daily Values are based on a 2,000 calorie diet.