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One Pan Baked Pesto Orz

One Pan Baked Pesto Orzo with Flavorful Chicken Meatballs

One Pan Baked Pesto Orzo featuring chicken meatballs offers a delightful, time-saving dinner option that pleases the whole family.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Meatballs
  • 1 medium Zucchini Can swap with grated carrots if desired
  • 1 lb Ground Chicken (or Turkey) Feel free to use ground beef for a richer flavor
  • 1 cup Panko Breadcrumbs Gluten-free breadcrumbs for a gluten-free version
  • 1 large Egg No substitutes recommended for vegan variations unless using an egg replacement
  • 1/2 cup Basil Pesto Use store-bought or homemade for convenience
  • 1 tbsp Lemon Zest Brightens the dish with acidity
  • 1 tbsp Lemon Juice Lime can be used for a different twist
  • 1 tbsp Italian Seasoning Adjust according to taste
  • 1 tsp Garlic Powder
  • 1 tsp Kosher Salt Adjust according to taste
  • 1/2 tsp Black Pepper Adjust according to taste
For the Orzo Dish
  • 8 oz Baby Bella Mushrooms Any mushrooms can be used or omitted if not preferred
  • 3 cups Low Sodium Chicken Broth Vegetable broth is a great vegetarian substitute
  • 1 cup Milk Use dairy-free milk for a lactose-free option
  • 1 cup Orzo Gluten-free pasta or quinoa can be substituted
  • 1 cup Mozzarella Cheese For a vegan option, use nutritional yeast

Equipment

  • Oven-safe skillet

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 400°F (200°C) and prepare an oven-safe skillet.
  2. Shred the zucchini and squeeze out excess moisture. Combine with ground chicken, panko, egg, pesto, lemon zest and seasonings in a bowl.
  3. Form the mixture into about 16 golf ball-sized meatballs.
  4. Brown the meatballs in the skillet with olive oil for about 6 minutes until golden.
  5. Sauté the mushrooms in the same skillet for 5 to 8 minutes until softened.
  6. Add chicken broth, milk, pesto, lemon zest, and juice. Stir in orzo and place the meatballs back into the mixture.
  7. Bake in the oven for 10 to 12 minutes until the orzo is tender.
  8. Sprinkle mozzarella cheese on top and bake for an additional 5 minutes until bubbly and golden.
  9. Garnish with fresh basil, grated Parmesan cheese, and red pepper flakes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 24gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 400mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 800IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Ensure to squeeze out all moisture from the zucchini to prevent sogginess. Adjust liquid if using gluten-free orzo.

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