Summer squash orzo skillet with chicken meatballs

Step by Step

Step 1

Mix all of the ingredients for the chicken meatballs in a large bowl until combined. Scoop about 1.5 tablespoons of the mixture into your hands and form a meatball. Repeat until all of the meatballs have been formed. Set aside.

Step 2

Heat olive oil in a large nonstick skillet over medium/high heat. Add the meatballs to the skillet and partially cook the meatballs by browning two sides. Remove them from the skillet, they will be fully cooked later.

Step 3

In the same pan, cook the onion with ¼ teaspoon of salt for 2-3 minutes over medium heat. Add the zucchini and tomatoes and cook for an additional minute.

Step 4

Add the orzo and toast for 1-2 minutes, and then add the lemon zest, broth, lemon juice, heavy cream, and remaining salt. Stir and bring the mixture to a boil, and then reduce the heat to low. Add the meatballs to the dish and cover. Simmer for 7-10 minutes or until the orzo is cooked and the liquid is mostly absorbed.*

Step 5

Once the orzo is cooked through and the meatballs are fully cooked, remove from the heat. Top with parmesan cheese and serve immediately.

Tips and Warnings

In step 4, if the liquid is absorbed but the orzo is still crunchy, add ¼ cup more of broth, stir, and allow the mixture to simmer until the orzo is cooked through.
I used zucchini and cherry tomatoes, but feel free to use your favorite garden vegetables.