Chicken, Lemon, and Dill with Orzo
Posted by in Food
Thank you Martha. This dish was just what I needed in the middle of work craziness, possible H1N1 in the house, and a million things all happening at once, I needed something I could stuff in the oven and not think about. This was wonderful.
To make this dish (from Nov Martha Stewart Everyday Food), you mix together chicken chunks, orzo, feta, dill, lemon juice, lemon zest and salt and pepper. You boil some broth and water and pour it over, mix it then, put it in a casserole dish and bake it. Grate some Parmesan cheese on top. That’s it. 
Now, I did add a can of stewed tomatoes to this and reduced the broth/water amount to compensate. I also added some Greek seasoning.
This was quick, simple and delicious. I froze the leftovers and we’ll have it another night as well. Bravo. This is what Everyday Food should be.
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Yummy! This is the perfect comfort food for fall and winter. I love easy dishes with easy to find ingredients. I’ll have to give this one a try. Did you just use baked chicken breasts?
xo
No, just raw chicken breasts cut into one inch pieces. If you want the recipe, I can email it to you.
I would like the recipe. This dish seems like a good one to make on the spur of the moment. Would it work with leftover chicken, too?
I’ll send it over later today. If you wanted to use leftover chicken, I think you would need to modify it because it would end up overcooked. You cook the chicken and orzo all together in the casserole dish. You might need to cook the orzo separately on the stove then put it all together.
This sounds perfect and easy. I’d love the recipe, too. Can you post it or email it?
Thanks for the review! I thought there were some good recipes in this issue. Last night I made the spice-rubbed pork loin with acorn squash. Delicious!
I can’t post it – (copyright) but I will email to you later today.
It won’t scan because the page is a dark color, so I’m going to paraphrase it for everyone. Ingredients:
– 4 c chicken broth
– 1 tbsp butter
– 1 1/4 tsp salt
1/4 tsp pepper
1 lb chicken tenderloins, cut into 1 inch pieces
1 lb orzo
2 cups crumbled feta (4 oz)
1/4 c chopped fresh dill
2 tsp lemon zest
1 tbsp lemon juice
1 cup grated Parmesan
Preheat the oven to 400
Boil the broth, butter, salt, pepper, and 3/4 c water in a saucepan (note I substituted a can of stewed tomatoes for the water and I just added them to the pasta mix, not to the boiling water). Grease a 3 qt baking dish. Mix everything but the broth in a bowl and then place in the casserole dish. Pour the boiling broth over it and stir it once to incorporate. Bake for 40 min, uncovered until the liquid is absorbed. Sprinkle the Parmesan on top and let it sit for a few minutes before serving.
Sounds like exactly what we need after a long day of work.
Quick, easy and delicious…I’m definitely in! Will try this weekend. Thanks to you and Martha!
You know, I’ve yet to find gluten free orzo. It’s my favorite pasta, so I’m definitely on the lookout!
I had a hard time even finding regular orzo. They called it something else with orzo in parenthesis underneath. I think this recipe would work with any small pasta.
I’m definitely going to try this one.
I love good, easy dishes. You gave me something to try this weekend as well!
Yum. I love orzo–not a fan of risotto–so this is perfect. I like that you don’t have to cook the chicken beforehand if I’m ready right. That just seems too simple. Yummy, I’ll have to try this one too!
Super easy!
I made this last night and it is really good! Add a couple of chopped carrots and diced onion to bump up the veggie portion.
Great idea.
Do you know if this dish freezes ok?
Yes it does