This chicken dish is colourful, fresh-tasting, all baked in one dish and a nice change from most ordinary casseroles.
- Prep: 10 min
- Cooking: 3 min
- Baking Time: 30 min
- 2 cups (500 mL) low in sodium chicken broth
- 1 1/2 cups (375 mL) orzo
- 8 oz (225 g) green beans chopped
- 2 tbsp (30 mL) fresh dill or fresh basil chopped
- 1/4 tsp (1 mL) pepper
- 1 lb (450 g) chicken breasts cut into 1-1/2 inch (4 cm) chunks
- Grated zest and juice of 1/2 lemon
- 1 cup (250 mL) crumbled Canadian Feta cheese
- 2 cups (500 mL) grape tomatoes cut in half
- Additional chopped fresh dill or fresh basil (optional)
Preheat oven to 400 °F (200 °C). Butter a 13 x 9-inch (33 x 23 cm) glass baking dish. In a glass measuring cup or in a saucepan, combine broth and 1/2 cup (125 mL) water; heat in microwave or on stove-top on High for about 3 min or until boiling.
Meanwhile, in baking dish, combine orzo, green beans, dill and pepper and spread in a single layer. Arrange chicken pieces evenly over top. Stir lemon zest and juice into broth mixture and pour evenly over top of chicken mixture.
Cover baking dish with foil and bake for 25 min or until orzo is almost tender. Uncover and stir in tomatoes and sprinkle with Canadian Feta cheese. Cover and bake for about 5 min or until orzo is tender and chicken is no longer pink inside. Sprinkle with more dill, if desired.
Cooking Tip: This dish is best eaten right away rather than reheated. To make preparations faster, you can chop the green beans, dill and chicken up to a day ahead. Just wrap them up separately and refrigerate until you assemble the casserole. Crumble the feta and cut the grape tomatoes while the casserole bakes.
For the Adventurous: Use asparagus in place of green beans and stir in 1/2 cup (125 mL) chopped roasted red pepper or 1/4 cup (60 mL) olives with the tomatoes.
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Top 5 Nutrients
|Calcium:||22 % / 244 mg|
|Vitamin B6:||73 %|