Chicken, Lemon, and Dill with Orzo (modified from an Everyday Food recipe)
4 cups (32 ounces) chicken broth
3/4 cup water
1 tablespoon unsalted butter
1 1/4 teaspoons coarse salt
1/2 teaspoon ground pepper
1 pound chicken tenderloins, cut into 1-inch pieces
1 pound orzo
2 1/2 cups crumbled feta (5 ounces)
1/4 cup coarsely chopped fresh dill
1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice (juice and zest of one lemon)
1 cup grated parmesan cheese
Preheat oven to 400 degrees. In a saucepan, bring broth, water, butter, salt, and pepper to a boil.
In a 3-quart (9”x13”) baking dish, combine chicken, orzo, feta, dill, lemon zest and juice. Pour hot broth mixture over orzo and stir once to incorporate.
Bake until orzo is tender and cooking liquid is creamy, 40 minutes. Remove from oven, sprinkle parmesan on top and let stand 15 minutes before serving. Yields 6 servings.
Note: the feta, lemon and dill give this dish a serious burst of Mediterranean flavor. If you’d like to serve with Greek salad, I suggest The Pioneer Woman’s recipe. I also put a Pear and Cranberry Crisp in the oven – they baked at the same temperature. It was a supremely delicious night. Serve with white or red wine.
Recommended for: a delicious and stress-free recipe (if you can chop ingredients and zest a lemon, you can do this!) to serve friends or family and a flavorful baked casserole that will make several meals in one.
Interested in other food-related posts? Check out Beth Fish Reads’ Weekend Cooking!