One Pan Orzo with Chicken Meatballs, Peas & Pesto

Meatballs

• 1 lb ground chicken
• 1 egg
• 1/4 cup almond flour
• 1/4 cup chopped fresh basil
• 2 garlic cloves, minced
• 2 teaspoons dried parsley
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons olive oil

Orzo

• 1 tablespoon olive oil
• 1/2 yellow onion, chopped
• 1 box (12 oz) Carbe Diem!™ Orzo
• 1/2 cup dry white wine
• 3 cups chicken broth
• 2 cups frozen peas
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 cup grated Parmesan cheese
• 1/2 cup store-bought or homemade pesto

1. Make meatballs: Combine ground chicken, egg, almond flour, basil, garlic, parsley, salt and pepper in a medium bowl. Use your hands or a spoon to mix well until fully combined. Shape into 1 1/2-inch balls, and transfer to a plate or quarter sheet tray.
2. Heat 2 tablespoons olive oil in a large, deep skillet over medium-high heat. When hot, °cook the meatballs in batches until browned on both sides, about 3 to 5 minutes per side. Place cooked meatballs on a plate and set aside.
3. Return skillet to medium heat and add 1 tablespoon olive oil. Add onion, scraping up any browned bits. Cook until onion starts to soften and turns brown, about 5 to 7 minutes. Add orzo and cook for 1 minute. Add white wine and cook until liquid is absorbed, about 1 minute. Add chicken broth to pan and bring to a simmer, stirring well. Place meatballs on top of orzo and broth mixture. Lower heat to medium-low and cover. Cook for 15 minutes, until liquid is absorbed and meatballs are fully cooked (165°F).
4. To serve, stir peas into hot orzo. Season with salt and pepper, and sprinkle with parmesan cheese. Serve with pesto.