All you have to do is assemble the ingredients. I used chicken breasts instead of chicken tenders, and fresh dill, but I think dried would work just as well. There's no need to pre-cook the pasta either, so it truly is a dump and dine kind of meal (I think I just coined that term, but it could use some work).
And here's what it looks like when it's baked. Not the most beautiful plate, or photo, here, but I think I will make this one again.
Chicken, lemon and dill with orzo
From Everyday Food
- 4 cups low-sodium chicken broth
- 1 tablespoon unsalted butter
- 1 1/4 teaspoons coarse salt
- 1/4 teaspoon ground pepper
- 1 pound chicken tenderloins, cut into 1-inch pieces
- 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
Directions
- Preheat oven to 400 degrees. In a saucepan, bring broth, 3/4 cup water, butter, 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.