Honey Dijon Walnut Crusted Chicken Meatballs with Creamy Lemon Parmesan Orzo & Roasted Broccoli

Walnut Chicken Meatballs

• 1½ cup California walnuts, divided

• 1 cup panko breadcrumbs, divided

• 2 Tbsp milk

• 1 ½ lbs ground chicken

• 1 cup Parmesan cheese, finely grated, divided

• 1 large egg

• 2 cloves garlic, minced

• 1 Tbsp finely chopped fresh parsley

• 1 tsp Italian seasoning

• ½ tsp onion powder

• 1 tsp Kosher salt, divided

• ¼ tsp black pepper

• ½ tsp fresh lemon zest

• 1 Tbsp olive oil

• Olive oil cooking spray, to taste

Roasted Broccoli

• 5–6 cups broccoli florets

• 1 ½ Tbsp olive oil

• ½ tsp Kosher salt

• Black pepper, to taste

Creamy Lemon-Parmesan Orzo

• 1 ½ cups dry orzo

• 3 cups chicken broth

• 1 Tbsp butter

• ½ cup Parmesan cheese, finely grated

• ¼ cup milk, plus more as needed

• Zest of 1 lemon

• 1 Tbsp fresh lemon juice, plus more to taste

• Kosher salt, to taste

• Black pepper, to taste

• Milk, to taste (optional)

Honey-Dijon Drizzle

• 2 Tbsp honey

• 1 Tbsp Dijon mustard

• 1 tsp fresh lemon juice

• Kosher salt, to taste

• 1–2 tsp warm water, as needed

• Parsley, chopped, to taste

• Parmesan cheese, finely grated, to taste

• California walnuts, chopped, to taste