Chicken, Lemon, and Dill with Orzo

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Prep time: 10 Minutes

Total time: 50 Minutes

Yield: Serves 6

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Ingredients

  • 4 cups low-sodium chicken broth
  • 1 tablespoon unsalted butter
  • 1 1/4 teaspoons coarse salt
  • 1/4 teaspoon ground pepper
  • 1 lb. chicken tenderloins cut into 1-inch pieces
  • 1 lb. 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

Directions

  1. Preheat oven to 400 degrees. In a saucepan, bring broth, 3/4 cup water, butter, salt, and pepper to a boil.
  2. 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.
  3. 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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