Sunday, October 25, 2009

Chicken, Lemon and Dill with Orzo

I think the key to making this recipe delicious are the fresh lemon and dill. This dish has a nice Greek twist. I was little concerned the feta would overpower the dish, but it mellowed out and was perfect. Not only is this quick and easy, it is something nice enough to serve company.

From Everyday Food, November 2009


4 cups chicken broth
3/4 cup water
1 tablespoon butter
1 1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder (I added this)
1 pound chicken tenderloins, cut into 1" pieces
1 pound orzo
2 cups crumbled feta
1/4 cup coarsely chopped fresh dill
2 teaspoons lemon zest
1 tablespoon fresh lemon juice (I used about 3 tablespoons)
1 cup grated Parmesan


Preheat oven to 400 degrees.

In a sauce-pan bring broth, 3/4 cup of water, butter, garlic powder, 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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