Greek Lemon Chicken and Orzo Casserole

Greek Easy active10 mins total time55 mins servings3 – 4 addedNovember 2020

Orzo

• 1½ cups chicken stock
• 2 tablespoons melted butter
• 1 teaspoon Kosher salt
• 1 teaspoon cornstarch
• 2 sprigs fresh dill, chopped
• 1 lemon, zested and juiced
• 1 clove garlic, minced
• 1 cup orzo

1. Preheat the oven to 375°F.
2. Whisk together the stock, butter, salt, cornstarch, dill, lemon zest and juice and garlic in a bowl. Mix in the orzo.
3. Pour the stock/orzo mixture into a glass 8 ⨯ 8-inch baking dish.

Chicken

• 1 teaspoon ground coriander
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 small to medium boneless, skinless chicken breasts
• ½ lemon, sliced into ¼-inch-thick slices
• 1 tablespoon chopped fresh parsley

1. Add the chicken breasts to the baking dish, laying them at an angle so all but the tops of the breasts are submerged. Shingle the lemon slices in between the chicken breasts.
2. Bake, uncovered, until the chicken registers an internal temperature of 165 degrees F, 35 to 40 minutes. Let rest for 5 minutes. Top with the chopped parsley before serving.