Lemony Chicken and Orzo with Feta
Ingredients
Units
- 2 tablespoon butter, divided
- 2 tablespoon vegetable oil, divided
- 3 boneless skinless chicken breasts, diced
- 1 carrot, small diced
- 2 cloves garlic minced
- 1 1/4 cups orzo
- 2 cups chicken broth
- 1 cup finely chopped broccoli
- Zest of 1/2 lemon
- 2 tablespoons lemon juice
- 1 cup crumbled feta cheese
- 1/4 cup minced dill (optional)
- Salt and Pepper
Instructions
- Place a skillet over medium heat. Add one tablespoon each of butter and vegetable oil. Once the butter is melted, add the chicken. Cook for 8 minutes, stirring occasionally, until the chicken is cooked through. Transfer the chicken to a bowl and set aside.
- Add the final tablespoon of vegetable oil to the skillet. Add the carrots to the skillet. Cook for about 3-4 minutes. Stir in the garlic and cook for another minute.
- Stir in the orzo and cook for another minute or so to toast the orzo slightly.
- Pour in the chicken broth and stir. Cover and cook, stirring occasionally for about 6 minutes. Stir in the broccoli. Continue cooking uncovered for another 3 minutes or until the pasta is cooked though and the vegetables are tender.
- Stir the cooked chicken back in along with any juices that have accumulated.
- Add the remaining butter, the lemon zest and lemon juice. Stir to combine.
- Add ¾ of the feta cheese and stir to combine.
- Season with salt and pepper as needed.
Serve garnished with more feta and dill if using.
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