Casserole is always a great go-to for a 'fix-it-and-forget-it' kind of night. This Greek chicken orzo version will knock your socks off with how much flavor is packed into one pan! The small pasta noodles will take on a nice richness as it soaks up the chicken stock, while the chicken remains incredibly juicy!
2-4 boneless, skinless chicken breasts
3 cups chicken broth
3 tablespoons melted butter
2 cups orzo
2 lemons, zested and then juiced
2 cloves garlic, minced
1 tsp cornstarch
Salt and pepper
Preheat oven to 375.
Begin by zesting your two lemons into a large bowl. Then, slice them in half and juice them. In the same bowl, add your chopped dill, minced garlic, corn starch, and salt.
Melt 3 TBSP of butter into a large container. To that add 3 cups of chicken stock.
Add the lemon juice, stock and butter mixture to the bowl of dry ingredients while whisking to combine.
Coat your chicken well with salt, pepper and ground coriander (if you happen to have it).
Add 2 cups of orzo to a casserole dish and pour in your chicken broth mixture. Mix to combine.
Lay your chicken breasts on top of the orzo mixture so just the tops are exposed. Top with lemon slices and any remaining fresh dill. Add to the oven and bake for 35-40 minutes.
Let rest for 5 minutes before serving while you prepare your vegetable of choice!
Suggestion: For your vegetable side:
Broccoli can be easily prepared in the microwave and it’s a good way to retain the nutrients! Cut the broccoli tops into smaller pieces and add to a tubberware container with a lid. Rinse and then drain all the water from the container. Place the lid on top but do not seal, and place in the microwave for 2:30 minutes. You can add additional time if you prefer if softer. Once cooked, add butter, a couple squeezes of lemon juice and salt and pepper. If you’re having zucchini this week, a quick sauté in a pan with a little oil will do the trick! Finish with the same ingredients mentioned for the broccoli.
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