First published in Martha Stewart Living in 2010.

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Name: Chicken, Lemon and Dill with Orzo
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 4 cups low-sodium chicken broth; 1 Tbls unsalted butter; 1 1/4 tsp coarse salt; 1 Lb. chicken tenders cut into 1" pieces; 1 Lb. orzo; 2 cups crumbled feta (about 4 oz.); 1/4 cup fresh dill coarsely chopped; 2 tsp lemon zest finely grated; 1 Tbls lemon juice; 1 cup parmesan cheese grated; 1/4 tsp ground pepper

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INGREDIENTS

4 cups low-sodium chicken broth
1 Tbls unsalted butter
1 1/4 tsp coarse salt
1 Lb. chicken tenders ; cut into 1" pieces
1 Lb. orzo
2 cups crumbled feta ; (about 4 oz.)
1/4 cup fresh dill ; coarsely chopped
2 tsp lemon zest ; finely grated
1 Tbls lemon juice
1 cup parmesan cheese ; grated
1/4 tsp ground pepper

Servings

INSTRUCTIONS

Preheat oven to 400*. 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 lemon juice. Pour broth mixture over orzo and stir

once to incorporate. Bake until orzo is tender and cooking liquid is creamy,

approximately 40 min. Sprinkle grated Parmesan cheese on top and let stand

5 min. before serving.

NOTES

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Nutrition

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Serving Size: 1 Serving (385g)
Recipe Makes: 6 Servings

Calories: 650
Calories from Fat: 279 (43%)

Amt Per Serving		% DV

	Total Fat 31g	41 %
	Saturated Fat 14.3g	71 %
	Monounsaturated Fat 9.3g
	Polyunsanturated Fat 3.8g
Cholesterol 150.4mg		46 %
Sodium 2028.6mg		70 %
Potassium 493.1mg		13 %
Total Carbohydrate 56.4g		17 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 55.5g
Protein 35.4g		51 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 650

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