Chicken, Lemon, and Dill with Orzo

Ingredients

• 4 cups low-sodium chicken broth
• 1 tablespoon unsalted butter
• 1 1/4 teaspoons coarse salt
• 1/4 teaspoon ground pepper
• 1 lb. chicken tenderloins cut into 1-inch pieces
• 1 lb. 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

Instructions

1. 1
   Preheat oven to 400 degrees. In a saucepan, bring broth, 3/4 cup water, butter, salt, and pepper to a boil.
2. 2
   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.
3. 3
   Bake until orzo is tender and cooking liquid is creamy, 40 minutes. Sprinkle Parmesan on top and let stand 5 minutes before serving.