First published in Martha Stewart Living in 2010.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (385g)|
|Recipe Makes: 6 Servings|
|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 %|
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Calories per serving: 650
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