Ingredients for Chicken Lemon And Dill With Orzo
- Low Sodium Chicken Broth
- Unsalted Butter
- Ground Pepper
- Chicken Tenderloins
- Orzo Pasta
- ½ cup crumbled feta cheese
- Fresh Dill
- Zest of 1 lemon
- Fresh Lemon Juice
- Parmesan Cheese
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How to Make Chicken Lemon And Dill With Orzo
- Preheat oven to 400°F (200°C).
- In a medium saucepan, bring 2 cups chicken broth, ¾ cup water, 2 tablespoons butter, ½ teaspoon salt, and ¼ teaspoon black pepper to a boil.
- In a greased 3-quart baking dish, combine 1 ½ pounds cooked chicken (cubed or shredded), 1 cup orzo pasta, ½ cup crumbled feta cheese, ¼ cup chopped fresh dill, the zest of 1 lemon, and the juice of 1 lemon.
- Pour the hot broth mixture over the orzo mixture and stir gently to combine.
- Bake for 40-45 minutes, or until the orzo is tender and the liquid is creamy and absorbed.
- Remove from oven and sprinkle with 2 tablespoons grated Parmesan cheese. Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
15g
Fat
69g
Carbs
20g
