Name: Greek Lemon Chicken Orzo Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 1 h
Yield: 3
Cuisine: American
Ingredients: 1/2 cup uncooked orzo; 2 teaspoons olive oil; 1 1/2 teaspoon Dijon mustard; 2 teaspoons low-salt Greek dried seasoning blend; 3/4 pound boneless, skinless chicken thighs, cut into 1-inch pieces; 1 cup cherry tomatoes, halved; 1/2 cup chopped yellow bell pepper; 1 small zucchini, chopped; 2 Tablespoons sliced black olives; 1/3 cup crumbled feta cheese, divided; 1 cup low-sodium chicken broth; 2 Tablespoons Greek yogurt; 2 Tablespoons chopped flat leaf parsley; 1/2 lemon, juiced; Salt and freshly ground black pepper, to taste; Fresh flat leaf parsley and lemon slices

Greek Lemon Chicken Orzo Casserole

This Greek lemon chicken orzo casserole features Greek-seasoned chicken, tomatoes, zucchini, and olives in a cozy one-dish dinner.

1 hr total 15 min prep 35 min cook 3 455 cal

Instructions

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1 Preheat the oven to 400 degrees F (200 degrees C), and grease an 8x8-inch oven-safe dish. Sprinkle orzo over the bottom of the prepared pan.
2 Combine olive oil, mustard, Greek seasoning and chicken in a resealable plastic bag, seal, and move the chicken pieces inside the bag until evenly coated with seasoning.
3 Place seasoned chicken in an even layer over orzo in the prepared pan. Sprinkle cherry tomatoes, bell pepper, zucchini, olives, and 1/4 cup crumbled feta evenly over chicken.
4 In a small bowl, stir together chicken broth and Greek yogurt and pour over the dish, submegring chicken and orzo.
5 Bake in the center of the preheated oven until chicken is no longer pink at the center and juices run clear, 35 to 40 minutes. An instant read thermometer inserted near the center of chicken should read 165 degrees F (74 degrees C).
6 Remove from the oven and stir in remaining crumbled feta, parsley, and lemon juice. Taste; season with salt and pepper. Cover with foil, and let stand 10 to 15 minutes.
7 Garnish with parsley and lemon slices, if desired, and serve warm.