1 pound ground chicken
2 cloves garlic, crushed with press
1 teaspoon dried oregano
2-1/2 tablespoons extra-virgin olive oil
3/4 cup whole wheat orzo
1 can (15-ounce) no-salt-added garbanzo beans (chickpeas), rinsed and drained
1 container (5 to 6 ounces) baby spinach
1/3 cup crumbled feta cheese
3 tablespoons fresh lemon juice
1 small seedless English cucumber, chopped
1 small ripe tomato, chopped
1 . Preheat oven to 450 degrees F. In covered 3- to 4-quart saucepan, heat 4 cups water to boiling on high. In medium bowl, mix chicken, garlic, oregano, and 1/4 teaspoon salt; shape into twelve 2-inch meatballs. Divide meatballs among cups of 12-cup muffin tin (1 per cup) or place on small jelly-roll pan. Brush meatballs with 1 tablespoon olive oil. Bake 10 to 12 minutes or until cooked through (165 degrees F).
2 . Meanwhile, prepare orzo as label directs. Drain well. Place in large bowl; toss with garbanzo beans, spinach, and feta cheese.
3 . Whisk together lemon juice and remaining 1 1/2 tablespoons olive oil. Drizzle over orzo; toss to combine.
4 . Divide orzo salad among 4 plates. Top each with 3 meatballs. Sprinkle with chopped cucumber and tomato.Spring is on the way , getting ready for some lighter food .
~~Nee~~
