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Juicy little chicken meatballs, creamy tomato orzo, sweet roasted peppers and spinach — a comforting one-pan dinner that feels fancy but is actually really easy!
1.
Mix the chicken, Parmesan, breadcrumbs, garlic, and pepper. Roll into about 16 small meatballs.
2.
Heat the oil in a large deep frying pan. Cook the meatballs for 5–6 minutes, turning occasionally. Remove and set aside.
3.
Add the peppers, courgette and carrot to the pan. Cook for 5–6 minutes until starting to soften.
4.
Stir in the tomato paste and rosemary. Add the orzo and chicken stock and mix well.
5.
Return the meatballs to the pan. Cover and simmer for 12–15 minutes, stirring occasionally, until the orzo is tender and the meatballs are cooked through.
6.
Stir in the spinach and cook for 1–2 minutes until wilted.
7.
Season with black pepper and serve.
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Storage information
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat thoroughly with a splash of water or stock to loosen the orzo. Freeze portions for up to 3 months, thaw overnight in the fridge and reheat until piping hot.
Tip
Lower carb: Replace half the orzo with cauliflower rice or quinoa.
Cost-saving tips
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