Chicken, Lemon, and Dill with Orzo

January 27th, 2011 · No Comments

I made this easy dinner and loved it. The prep time is so quick, and then you just throw it in the oven for 40 minutes. It has chicken broth and chicken cubes, but could easily made vegetarian, if you prefer that.

Chicken, Lemon, and Dill with Orzo
From: Martha Stewart Food
Serves 6

4 cups low-sodium chicken broth
1 tablespoon unsalted butter
1 1/4 teaspoons coarse salt
1/4 teaspoon ground pepper
1 pound chicken tenderloins, cut into 1-inch pieces
1 pound orzo
2 cups crumbled feta (4 ounces)
1/4 cup coarsely chopped fresh dill
2 teaspoons finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1 cup grated Parmesan

Preheat oven to 400 degrees. In a saucepan, bring broth, 3/4 cup water, butter, salt, and pepper to a boil. In a 3-quart baking dish, 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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