Recipes Ingredients Meat & Poultry Chicken Chicken, Lemon, and Dill with Orzo 3.7 (136) 7 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print 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. Print