LEMON & DILL CHICKEN
Fresh lemon and dill create a quick Greek-inspired pan sauce for simple sautéed chicken breasts. Make it a meal: Serve with roasted broccoli and whole-wheat orzo.
Provided by EatingWell Test Kitchen
Categories Quick & Easy Low-Calorie Chicken Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Season chicken breasts on both sides with salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned on both sides, about 3 minutes per side. Transfer chicken to a plate and tent with foil.
- Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to the pan. Add onion and garlic and cook, stirring, for 1 minute. Whisk broth, flour, 1 tablespoon dill and lemon juice in a measuring cup and add to pan. Cook, whisking, until slightly thickened, about 3 minutes.
- Return the chicken and any accumulated juices to the pan; reduce heat to low and simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Season sauce with salt and pepper and spoon over the chicken. Garnish with the remaining 1 tablespoon chopped fresh dill.
Nutrition Facts : Calories 170.3 calories, Carbohydrate 3.3 g, Cholesterol 62.7 mg, Fat 6.2 g, Fiber 0.3 g, Protein 24.1 g, SaturatedFat 1.3 g, Sodium 339.5 mg, Sugar 0.7 g
GREEK LEMON CHICKEN AND ORZO CASSEROLE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- For the orzo: Whisk together the stock, butter, salt, cornstarch, dill, lemon zest and juice and garlic in a bowl. Mix in the orzo.
- For the chicken: In a separate bowl, mix together the coriander, salt and pepper. Coat the chicken all over with the seasoning.
- Pour the stock/orzo mixture into a glass 9-by-13-inch baking dish. Add the chicken breasts, laying them at an angle so all but the tops of the breasts are submerged. Shingle the lemon slices in between the chicken breasts.
- Bake, uncovered, until the chicken registers an internal temperature of 165 degrees F, 35 to 40 minutes. Let rest for 5 minutes. Top with the chopped parsley before serving.
CRISPY CHICKEN WITH LEMON ORZO
Steps:
- Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a shallow bowl. Remove the tenders on the underside of the chicken breasts and save for another use. (This makes the chicken breasts an even thickness so they cook evenly.) Heat the canola oil and 4 tablespoons of the butter together in a large (12-inch) cast-iron skillet over medium heat until the butter has melted and begins to sizzle.
- Dredge the chicken in the flour mixture and shake off any excess. Place the chicken, skin side down, in the skillet and cook over medium heat without moving for 12 minutes. With the chicken still skin side down, place the skillet in the oven and roast for 10 minutes.
- Return the skillet to the stovetop over medium heat (careful; the handle will be hot!). Turn the chicken skin side up, add the remaining 5 tablespoons of butter, and continue cooking for 3 to 5 minutes, until the butter is a nutty brown color and the chicken breasts are just cooked through (an instant-read thermometer will register 130 to 140 degrees F). Off the heat, sprinkle on the parsley.
- Divide the Lemon Orzo with Feta among four dinner plates. Transfer the chicken to a cutting board and slice each breast crosswise in thick slices. Arrange one breast on each plate with the orzo. Spoon a few tablespoons of the brown butter over each chicken breast, squeeze on some lemon, and sprinkle with salt. Serve hot with a fresh wedge of lemon on each plate.
- In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
- Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.
LEMON ORZO
Steps:
- In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
- Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.
LEMON CHICKEN WITH ORZO
Here's a dish that's light and summery but still filling. My kids love all the veggies...for real! If you like a lot of lemon, stir in an extra splash of lemon juice just before serving. -Shannon Humphrey, Hampton, Virginia
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a shallow bowl, mix flour and garlic powder. Cut chicken into 1-1/2-in. pieces; pound each with a meat mallet to 1/4-in. thickness. Sprinkle with 1/2 teaspoon salt and pepper. Dip both sides of chicken in flour mixture to coat lightly; shake off excess., In a large skillet, heat oil over medium heat. Add chicken; cook 3-4 minutes on each side or until golden brown and chicken is no longer pink. Remove from pan; keep warm. Wipe skillet clean., In same pan, bring broth to a boil; stir in orzo. Return to a boil. Reduce heat; simmer, covered, 8-10 minutes or until tender. Stir in spinach, tomatoes, lemon juice, basil and remaining salt; remove from heat. Return chicken to pan. If desired, serve with lemon wedges.
Nutrition Facts : Calories 399 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 807mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 9g fiber), Protein 32g protein. Diabetic Exchanges
LEMON-DILL CHICKEN PATTIES WITH ORZO
This is a simple and elegant dish that starts with ground chicken. Lemon and dill make it light and fresh! This came out of a Woman's Day magazine.
Provided by Sharon123
Categories Healthy
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cook orzo in lightly salted water as package directs.
- Drain; return to pot.
- Add remaining orzo ingredients; toss to mix.
- Cover to keep warm.
- While orzo cooks, mix Patties ingredients except chicken.
- Add chicken; mix well.
- Form into sixteen 1/2-inch thick patties.
- Heat oil in large nonstick skillet.
- Add patties; cook over medium heat, turning once, about 5 minutes, until opaque in center.
- Serve with orzo.
- Serves 4.
Nutrition Facts : Calories 525.5, Fat 17.4, SaturatedFat 5.8, Cholesterol 108.4, Sodium 729.3, Carbohydrate 60.5, Fiber 3.3, Sugar 3.4, Protein 30.9
CHICKEN, LEMON AND DILL WITH ORZO
From an article in *Everyday Food* on baked pasta dishes. Whips up in a jiffy; a lovely combination of flavors, redolent of Greece.
Provided by lecole54
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- In a saucepan, bring broth, 3/4 cup water, butter, salt, and pepper to a boil.
- In a greased 3-quart baking dish (for example, 9" x 13"), combine chicken, orzo, feta, dill, lemon zest, and juice.
- Pour broth mixture over orzo and stir once to incorporate.
- Bake until orzo is tender and cooking liquid is creamy, 40 minutes. Sprinkle Parmesan on top and let stand 5 minutes before serving.
SKILLET CHICKEN WITH ORZO, DILL AND FETA
Chicken and orzo is timeless combination, simple and satisfying. In this recipe, you could use chicken thighs, but drumsticks make this dish super family-friendly. Of course, if you have a crowd that doesn't love the classic feta-dill pairing, feel free to change the toppings. Mint or parsley work just as well for the herbs, and any salty, crumbly cheese is lovely here. You can dress this up as you like with cucumbers or cherry tomatoes, or green olives, served alongside or pitted, chopped and tossed in instead. Besides the obvious perk of its being a one-pot dinner, this recipe yields great leftovers. For the next day's lunch, pull any remaining chicken off the bone, chop it, skin and all, and toss with the remaining orzo, vegetables and cheese. Know that the orzo - a very small pasta, not rice - soaks up all the liquid and flavor as it sits and cools, so you may need a drizzle of oil and lemon juice over the top to serve it the second day.
Provided by Sarah Copeland
Categories dinner, weekday, weeknight, poultry, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cut one of the lemons into wedges and set aside. Juice the remaining lemon and combine with 3 tablespoons olive oil, garlic, salt and pepper, in a large resealable plastic bag or in a bowl, along with the chicken pieces. Seal and shake the bag (or stir in the bowl) to coat. Set aside for 30 minutes, or refrigerate up to overnight.
- Heat the remaining 2 tablespoons olive oil in a large cast-iron skillet over medium-high heat. Remove the chicken from the marinade, letting the excess drip off, and cook until lightly golden all over, turning when the chicken releases easily from the pan, about 12 minutes total. Transfer chicken to a plate and set aside.
- Add the onion to the pan and stir to coat with the remaining fat. Decrease heat to medium and cook until soft, about 4 minutes. Stir in the orzo and the broth or water. Cook until the liquid is partly absorbed, stirring occasionally, about 5 minutes. Top with the chicken legs and cover with a lid or foil. Continue cooking until the orzo is tender, most of the liquid is absorbed, and the chicken is cooked through, 15 to 20 minutes more, depending on the size of your drumsticks or thighs. Remove from the heat and scatter the cucumber, feta and dill over the top. Serve from the skillet with lemon wedges and olives.
Nutrition Facts : @context http, Calories 903, UnsaturatedFat 30 grams, Carbohydrate 60 grams, Fat 48 grams, Fiber 4 grams, Protein 56 grams, SaturatedFat 15 grams, Sodium 1379 milligrams, Sugar 11 grams, TransFat 0 grams
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ORZO PILAF WITH LEMON AND DILL
From bowlofdelicious.com
4.9/5 (7)Total Time 20 minsCategory Side DishCalories 237 per serving
- In a medium or large pot with a lid, melt 2 tablespoons of the butter over medium heat (optional: brown the butter for a boost of toasty flavor). Add the chopped green onions (white and green parts, reserving a few green parts for garnish if desired) and sauté over medium heat until softened a bit (about 2 minutes).
- Add the orzo (1 cup) and the lemon zest (about 1 teaspoon) and stir to coat in the butter. Continue to cook, stirring occasionally, for about 2 minutes, until orzo is slightly toasted from the butter.
- Add the chicken stock (2 cups), the kosher salt (1/2 teaspoon), and the black pepper (1/4 teaspoon). Bring to a boil, cover, and simmer on low until all liquid is absorbed, stirring occasionally (about 10 minutes).
- Turn off heat and stir in the lemon juice (about 2 tablespoons), the fresh chopped dill (2 tablespoons), and the remaining 1 tablespoon butter until butter is melted.
LEMON CHICKEN ORZO SOUP
From feastingathome.com
4.9/5 (13)Total Time 1 hrCategory SoupCalories 198 per serving
- Pour 10 cups water over chicken carcass w/ 2 bay leaves and 2 tsp salt and simmer covered for 1 hour. (You could do this ahead and store in the fridge over night.) See notes if using chicken breasts and stock.
- Strain over a large bowl, reserving stock and meat. Let cool. With your fingers, separate meat from the bones, discarding the bones, and breaking up the meat into smaller bite size pieces. You should have 1-2 cups of chicken meat left. With your fingers, double and triple check for small bones.
- In a heavy bottom pot, sauté onion in oil, over medium heat until tender, about 5 minutes. Add garlic, celery and carrots. Once celery is tender add in the chicken stock and the chicken meat. Toast your Coriander seeds and crush them and add them to the soup along with lemon zest. Bring to a simmer.
- Add Orzo and let simmer uncovered stirring occasionally for about 10-15 minutes. At this point soup will still seem pretty brothy, but it will thicken up. Once the orzo is cooked through, add a 1/4 C chopped fresh dill and juice from one lemon. Taste and add more salt and lemon to taste. You want to taste the lemon! Serve in a bowls with a dollop of sour cream and a sprig of fresh dill.
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