GREEK ORZO BOWL

Servings: 4

Prep Time: 20 mins

Cook Time: 20 mins

Ingredients:

Bowl

1 Tbsp Sicilian Lemon Infused Olive Oil

1 cup Dry Orzo

2 cups Chicken Broth

1 Red Bell Pepper, small dice

2 Green Onions, sliced

½ cup Kalamata Olives

6 Mint Leaves, chiffonade

10 Basil Leaves, chiffonade

⅓ cup Feta

Meatballs

1lb Ground Chicken

⅓ cup Panko

1 Egg

2 Tbsp Lemon & Dill Tzatziki Rub & Seasoning

1 tsp Citrus Dill Infused Sea Salt

2 Tbsp Sicilian Lemon Infused Olive Oil

Dressing

½ cup Greek Yogurt

2 Tbsp Roasted Garlic White Barrel Aged Balsamic

2 tsp Sicilian Lemon Infused Olive Oil

1 Tbsp Lemon & Dill Tzatziki Rub & Seasoning

½ tsp 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.

Bring the Mediterranean to your table with our Sicilian Lemon Infused Olive Oil — available in 100ml, 250ml, 500ml, and 750ml.