Chicken, lemon, and dill wtih orzo

"The Greek flavors in this dish are great with a fresh fennel salad."

Serves 6

Prep time 10 min.

total time 50 min.

Ingredients:

4 cups low sodium chicken broth

1 T. unsalted butter

1 1/4 teaspoons coarse salt

1/4 tsp. ground pepper

1 pound chicken tenderloins or breasts cut into 1-inch pieces

1 lb. orzo (pasta that looks like rice)

2 cups crumbled feta (4 ounces)

1/4 cup chopped fresh dill

2 tsp. finely grated lemon zest, plus 1 T. fresh lemon juice

1 cup grated Parmesan



Preheat oven to 400.
In a saucepan bring broth, 3/4 cup water, butter, salt and pepper to 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.


Source: Martha Stewart