it Heartiest chicken meatball pan Sautéed zucchini is loaded with tender orzo, and fresh cherry tomatoes. It is an easy, taste-filled one-pain dinner.
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Mix all the ingredients for chicken meatball in a large bowl until joint. Scoop about 1.5 tablespoons of mixture in your hands and make a meatball. Repeat until all meatballs are formed. Cancel.
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Heat olive oil in a large nonstick pan on medium/high heat. Add meatball to the pan and partly cook the meatball by brown two sides. Remove them from the pan, they will later be fully cooked.
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In the same pan, cook onion with 2-3 minutes on medium heat and with a teaspoon of salt. Add zucchini and tomatoes and cook for an extra minute.
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Add ozo and toast for 1-2 minutes, and then add lemon zest, broth, lemon juice, heavy cream and remaining salt. Stir and bring the mixture into a boil, and then reduce the heat to reduce. Add meatball to the dish and cover. For 7-10 minutes or until the ojo is cooked and the liquid is mostly absorbed.*
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Once when cooked through the orange and the meatball is fully cooked, remove from the heat. Top and serve immediately with permene cheese.
- In step 4, if the liquid is absorbed, but the Orozo is still crisp, the off cup is more broth, stir, and the mixture to boil until it is cooked through the ojo.
- I used zucchini and cherry tomatoes, but feel free to use your favorite garden vegetables.
Calorie: 401 Kilo calorie, Carbohydrate: 28 Yes, Protein: 24 Yes, thick: 23 Yes, Fiber: 2 Yes, Sugar: 4 Yes
Nutrition information is calculated automatically, so only should be used as an estimate.
Photography: The photos taken in this post are from Wooden Skilllets by Erin.
