Recipes Ingredients Meat & Poultry Chicken Chicken, Lemon, and Dill with Orzo 3.7 (136) 7 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 50 mins Servings: 6 Delicious and convenient, this baked-pasta dish is an irresistible all-in-one dinner. The Greek flavors in this dish are great with a fresh salad like our recipe for Fennel with Parsley, Parmesan, and Lemon. For a vegetarian main course, omit the chicken and use vegetable broth. Ingredients 4 cups low-sodium chicken broth 1 tablespoon unsalted butter 1 ¼ teaspoons coarse salt ¼ teaspoon ground pepper 1 pound chicken tenderloins, cut into 1-inch pieces 1 pound orzo 2 cups crumbled feta (4 ounces) ¼ cup coarsely chopped fresh dill 2 teaspoons finely grated lemon zest, plus 1 tablespoon fresh lemon juice 1 cup grated Parmesan Directions Preheat oven to 400 degrees. In a saucepan, bring broth, 3/4 cup water, butter, salt, and pepper to a boil. 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. Bake until orzo is tender and cooking liquid is creamy, 40 minutes. Sprinkle Parmesan on top and let stand 5 minutes before serving. Rate it Print