Greek Orzo Bowl

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Greek Orzo Bowl
Servings: 4
Prep Time: 20 mins
Cook Time: 20 mins

Bowl Ingredients:
1 tablespoon Olivelle Sicilian Lemon Infused Olive Oil
1 cup Dry Orzo
2 cups Chicken Broth
1 Red Bell Pepper, small dice
2 Green Onions, sliced
1/2 cup Kalamata Olives
6 Mint Leaves, chiffonade
10 Basil Leaves, chiffonade
1/3 cup Feta

Meatball Ingredients:
1lb Ground Chicken
1/3 cup Panko
1 Egg
2 tablespoons Olivelle Lemon & Dill Tzatziki Rub & Seasoning
1 teaspoon Olivelle Citrus Dill Infused Sea Salt
2 tablespoons Olivelle Sicilian Lemon Infused Olive Oil

Dressing Ingredients:
1/2 cup Greek Yogurt
2 tablespoons Olivelle Roasted Garlic White Barrel Aged Balsamic
2 teaspoons Olivelle Sicilian Lemon Infused Olive Oil
1 tablespoons Olivelle Lemon & Dill Tzatziki Rub & Seasoning
1/2 teaspoon Olivelle Citrus Dill Infused Sea Salt

Directions:
1. In a large skillet, heat the olive oil over medium heat. Add the orzo and toast until golden, 3-4 minutes. Add the stock and reduce heat to low. Cover and cook until water is absorbed, about 12 minutes.

2. In a medium bowl mix together all the meatball ingredients except for the olive oil and form into 1 inch balls.

3. Heat a skillet over medium heat and the 2 Tbsp of olive oil. Cook meatballs 3-4 minutes, flip and cover, and cook an additional 5-6 minutes or until the meatballs are done.

4. In a small bowl combine the greek yogurt, vinegar, oil, rub, salt, and 2 Tbsp water.

5. In a serving bowl add your cooked orzo, top with red bell peppers, green onions, olives, mint, basil, feta, and dressing.