Lemon Orzo with Chicken

Make this dish in an oven-proof pot, for easy preparation & clean up. I mixed everything in my dutch oven, baked for 35 min, and it was done. Easiest dinner ever. Thank you Martha Stewart’s Everyday Food Magazine, for the idea!

Lemon Orzo with Chicken
4 cups low-sodium chicken or veggie broth
1 tbsp butter
1 1/4 tsp coarse salt
1/4 tsp ground pepper
1 lb chicken tenderloins, cut into 1-in pieces
1 lb orzo
8 oz pkg sliced mushrooms
8 oz pkg feta cheese, crumbled
1 tbsp dried dill (or 1/4 cup chopped fresh dill)
1/2 cup chopped fresh parsley
2 tsp finely grated lemon zest, plus 1/4 cup juice
1/2 cup grated Parmesan cheese

Preheat oven to 400. In a large oven-proof pot (like a Dutch oven), bring broth, 3/4 cup water, butter, salt, and pepper to a boil, then turn off heat. In a separate large bowl, mix together the orzo, chicken, feta, dill, lemon zest/juice, parsley, and mushrooms. Add to pot and stir once, then place whole pot in oven until orzo is tender and cooking liquid is creamy; about 35 min. Sprinkle Parmesan on top and let stand 5-10 min before serving.

*adapted from Everyday Food magazine, November 2009