Bella's Belly Blog

A high-protein, flavor-packed weeknight dinner that comes together in under 30 minutes!

Marry Me Chicken Meatballs with Orzo (gluten-free + dairy-free friendly)! A protein-packed, nutrient-dense twist on the classic! Made with Amylu Foods Chicken Meatballs, bone broth, and cottage cheese for extra protein. I also added kale and used coconut milk instead of heavy cream for a lighter, creamy version! Since the meatballs are already cooked, this dish comes together in under 30 minutes, making it so easy for a quick weeknight dinner or meal prep! 

Yield: 3-4 servings

Prep time: 15 minutes

Total time: 30 minutes

Ingredients:

• 4 garlic cloves, finely chopped
• 1 shallot, finely chopped
• 1 pack Amylu Foods fully cooked chicken meatballs
• 1/4 cup sun-dried tomatoes, chopped
• 1 tbsp oil from sun-dried tomatoes
• 2 cups kale or spinach
• 1 can (approx. 2 cups) coconut milk
• 1/2 cup bone broth
• 1 1/2 cups orzo (or preferred rice)
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• 1/4 cup cottage cheese (optional if staying dairy-free)
• Salt & pepper to taste
• Extra virgin olive oil (EVOO)

To Serve:

• Crumbled feta
• Chopped parsley

Instructions:

1. Heat a drizzle of EVOO in a large skillet over medium heat. Sauté the shallot and garlic until fragrant, about 2 minutes.
2. Add the fully cooked chicken meatballs and sear for a few minutes until golden. Remove from the pan and set aside.
3. In the same pan, add kale and the sun-dried tomatoes + oil. Stir in the orzo, Italian seasoning, garlic powder, salt, and pepper.
4. Pour in the bone broth and coconut milk, stirring to combine. Bring to a gentle simmer, cover, and cook for about 10-12 minutes, stirring occasionally, until the orzo is tender.
5. Stir in the cottage cheese (if using). Add the meatballs back to the pan and let everything simmer for a few more minutes.
6. Top with crumbled feta and fresh parsley. Serve and enjoy.