Tuesday, January 26, 2010

parmesan lemon chicken with feta

you will need a saucepan, a large spoon, and a 22 cm x 33 cm casserole dish
yields 4 servings

4 cups low-sodium 99% fat free chicken broth
3/4 cup water
1 tablespoon unsalted butter
salt and pepper
1/4 cup fresh dill, coarsely chopped
2 teaspoons finely grated lemon zest
1 tablespoon fresh lemon juice
1 pound chicken, cut into 1-inch cubes
1 pound orzo (pasta)
8 oz crumbled reduced fat feta
1 cup grated parmesan

preheat oven to 400 degrees.

in a saucepan, bring broth, water, butter, salt and pepper to a boil.

in a casserole dish, combine dill, lemon zest, chicken and orzo. coat. add lemon juice and feta. pour broth mixture into dish.

bake in oven uncovered until orzo is tender and cooking liquid is creamy, about 40 minutes. stir once to incorporate.

sprinkle parmesan on top. let stand 5 minutes before serving.

**1 cup of this is only about 250 calories!

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