This is quick to toss together (although it needs 40 minutes to cook) and has a nice, lemony flavor. If your kids refuse to eat anything "combined," as mine currently do, then just make the chicken a bit larger and serve it as "chicken and rice." They'll never know. :)
The recipe calls for chicken tenderloins, but I had some boneless, skinless thighs I needed to use instead.
4 cups low-sodium chicken broth. I used the broth I made from trash and froze in 1 cup portions.
1 tablespoon unsalted butter (I left out 1/4 tsp salt and used salted butter)
1 1/4 teaspoons coarse salt
1/4 teaspoon ground pepper
1 pound chicken tenderloins, cut into 1-inch pieces (used chicken thighs, left them whole)
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. Spray 3 quart baking dish with cooking spray.
- While the liquid is coming to a boil, combine chicken, orzo, feta, dill, lemon zest and juice in the baking dish. Pour boiling broth mixture over orzo and stir once to incorporate.
- Bake until orzo is tender and cooking liquid is creamy, about 40 minutes. Sprinkle Parmesan on top and let stand 5 minutes before serving.