Ingredients

• 1 lb ground chicken (white meat is leaner; dark meat is juicier and more flavorful)
  
• ⅓ cup almond flour or ¼ cup finely chopped walnuts or pecans
  
• ¼ cup fresh parsley, chopped
  
• 2 tsp fresh dill, chopped
  
• 3 cloves garlic, minced
  
• ¼ cup feta cheese, crumbled
  
• ½ tbsp onion powder or scallion (finely chopped) or red onion
  
• 2 tsp dried oregano or fresh oregano
  
• 1 tsp ground cumin
  
• ½ tsp salt
  
• ½ tsp freshly cracked pepper
  
• Zest of 1 lemon
  
• 1 tbsp extra virgin olive oil

• 1 cup orzo pasta
  
• 2 cups chicken broth
  
• Juice of 1 lemon
  
• 1 tbsp extra virgin olive oil
  
• ⅓ cup crumbled feta cheese
  
• Fresh parsley, chopped (for garnish)
  
• Salt, to taste

Instructions 

1. Combine all meatball ingredients in a bowl and mix well—hands or a spatula both work. Shape into meatballs about 1½–2 inches wide. Sprinkle lightly with salt before cooking.
2. Warm the olive oil in a skillet over medium heat. Sear the meatballs for 3–4 minutes until golden, then cover and cook for another 5–6 minutes, just until done. Set aside so they stay moist.
3. Using the same skillet, bring the chicken broth to a boil. Add the orzo and cook for 8–10 minutes, or until the pasta is tender.
4. Stir in the lemon juice and olive oil.
5. Spoon the orzo onto plates and top with the meatballs. Finish with feta and fresh parsley.

• Zest first, juice second: It’s much easier to remove the zest before you cut open the lemon.
  
• Increase the citrus: Like it extra bright? Add more lemon juice at the end.
  
• Optional pairing: A spoonful of tzatziki makes this meal even more refreshing.