Chicken, Lemon and Dill With Orzo
- Reviews 5
Ready In: 1 hr
Serves: 6
Ingredients
- 4 cups low sodium chicken broth
- 1 tablespoon unsalted butter (to grease the baking dish)
- 1 1⁄4 tablespoons unsalted butter
- 1⁄4 teaspoon ground pepper
- 1 lb chicken tenderloins, cut into 1-inch pieces
- 1 lb orzo pasta
- 2 cups feta, crumbed (4 ounces)
- 1⁄4 cup fresh dill, coarsely chopped
- 2 teaspoons lemon zest, finely grated
- 1 tablespoon fresh lemon juice
- 1 cup parmesan cheese, grated
Directions
- Preheat oven to 400 degrees.
- In a saucepan, bring broth, 3/4 cup water, butter, salt, and pepper to a boil.
- In a greased 3-quart baking dish (for example, 9" x 13"), combine chicken, orzo, feta, dill, lemon zest, and juice.
- Pour broth mixture over orzo and stir once to incorporate.
- Bake until orzo is tender and cooking liquid is creamy, 40 minutes. Sprinkle Parmesan on top and let stand 5 minutes before serving.
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