Source: Everyday Food
4 cups low-sodium chicken broth
3/4 cup water
1 1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp garlic powder
1 lb. chicken tenderloins, cut into 1 inch pieces
1 lb. orzo
1 cup crumbled feta
1/4 cup coarseley chopped fresh dill (I omitted this since I didn't have any)
2 tsp. lemon zest
1 tbl. fresh lemon juice
1 cup grated parmesan
Preheat oven to 400 degrees.
In a sauce pan bring broth, water, butter, garlic powder, salt and pepper to a boil.
In a 3 qt. baking dish combine chicken, orzo, feta, dill, lemon zest and lemon juice. Pour broth mixture over orzo and stir to incorporate.
Bake until orzo is tender and liquid is creamy, approximately 40 minutes.
Sprinkle parmesan on top and let stand 5 minutes before serving.