GREEK ORZO BOWL

Servings: 4 • Prep Time: 20 mins • Cook Time: 20 mins

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 Cheese, crumbled

Meatballs:

1 lb Ground Chicken

⅓ cup Panko

1 Egg

2 Tbsp Lemon & Dill Tzatziki Rub & Seasoning

1 tsp Citrus Dill 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 Sea Salt

Directions:

1. In a large skillet, heat Sicilian Lemon Infused Olive Oil over medium heat. Add the orzo and toast until golden, 3-4 minutes. Add the chicken broth, reduce heat to low, cover, and cook until liquid is absorbed, about 12 minutes.

2. In a medium bowl, mix together all meatball ingredients except the olive oil. Form into 1-inch balls.

3. Heat a skillet over medium heat with 2 Tbsp Sicilian Lemon Infused Olive Oil. Cook meatballs 3-4 minutes, flip, cover, and cook an additional 5-6 minutes until cooked through.

4. In a small bowl, whisk together the Greek yogurt, Roasted Garlic White Barrel Aged Balsamic, Sicilian Lemon Infused Olive Oil, Lemon & Dill Tzatziki Rub, Citrus Dill Sea Salt, and 2 Tbsp water.

5. Divide the orzo into serving bowls. Top with red bell pepper, green onions, olives, mint, basil, feta, meatballs, and a drizzle of dressing. Enjoy!

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