Greek Lemon Chicken Orzo Casserole

Ingredients:

Orzo

• 3 cups chicken broth
• 3 tablespoons melted butter
• 2 teaspoons coarse salt
• 1 teaspoon cornstarch
• 2 sprigs fresh dill, finely chopped
• Zest and juice of 2 lemons
• 1 clove garlic, minced
• 2 cups orzo

Chicken

• 2 tsp ground coriander
• 2 teaspoons coarse salt
• 2 tsp freshly ground black pepper
• 4 small boneless, skinless chicken breasts
• 1 lemon, cut into 0.5 cm thick slices.
• 1 tbsp chopped fresh parsley

Preparation:

1. Preheat oven to 190°C.
2. Orzo:
   
   In a bowl, combine broth, butter, salt, cornstarch, dill, lemon zest, juice, and garlic. Add orzo.
3. Chicken:
   
   In a separate bowl, combine the cilantro, salt, and pepper. Rub the chicken with the seasoning on all sides. Pour the broth and orzo mixture into a 22x32 cm glass baking dish.
4. Add the chicken breasts, placing them at an angle so they are almost completely submerged in the liquid. Place lemon slices between the chicken breasts.
5. Bake, uncovered, until the internal temperature of the chicken reaches 165°F (74°C), 35–40 minutes. Let cool for 5 minutes. Sprinkle with chopped parsley before serving.