Chicken meatballs piccata

Directions

Grate the garlic and shallot on a microplane and combine with the chicken as well as onion and garlic powder, the egg, the lemon zest, salt and pepper. Using an ice cream scooper form the meatballs (I used a smallish size one and ended up with 12 meatballs).

Chop the onion and juice the lemon. Heat up a large pan (I used a cast iron one) with some avocado oil and cook the meatballs for a couple  of minutes on each side just to give them some color and flavor (we don't need them cooked through, we will finish them with the pasta). Remove from the pan add some more oil and cook the onion scraping the bits from the bottom of the pan. Once the onion is fragrant add the lemon juice and cook for another minute or so until it evaporates a bit. Add the orzo and the capers and stir until everything is nicely coated.

Pour in the stock replace the meatballs in there and cover. Bring to a boil then simmer for 6-7 minutes ( or check the orzo packaging instructions for time). When the pasta is cooked, simply turn off the stove and leave it covered for a few minuets to rest.

Meanwhile chop the parsley (you could add some parmesan as well) and when ready sprinkle on the dish.