Every time we’ve moved, I can clearly remember our first grocery shopping trip.
In Boston, on our second day there, I was feeling unbelievably homesick for Texas. Ralphie had left me a voicemail saying she hoped we’d arrived safely and that they missed us, and I sat on the living room floor in the middle of a pile of boxes and sobbed.
Because he knows me well, Bart suggested we go grocery shopping so we didn’t have to have jam sandwiches again for dinner, and when we went to the store and it was clean and well-stocked and we came home and loaded up our fridge and cupboards, I felt 100% happier about our new life in Boston.
On Thursday afternoon, as soon as Ani woke up from her nap, we took a family trip to the grocery store and filled up the basket of our stroller with food and we’ve been eating real meals since then.
Although I haven’t shed any tears about being in London (it’s London!), it still makes my heart sing to make that first grocery store trip and feel like we’re really settled in somewhere.
This chicken orzo dish is one I’ve been making since the Boston days and it’s always a winner.
When I made it this week, I assumed we’d have leftovers. But then the girls went nuts over it and scraped the dish completely clean. I was scraping out the last bits to feed them. Obviously I need to make chicken orzo more often!
baked chicken orzo
Baked Chicken Orzo with Lemon, Feta, and Dill
Delicious and full of flavor, this baked chicken orzo is one our whole family loves!
Cook Time 30 minutes
Servings 3 to 4
- 2 cups chicken broth
- 1/3 cup water
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/2 pound orzo
- 1-2 chicken breasts cut into small cubes
- 1 1/2 tablespoon lemon juice
- 2 Tablespoons chopped fresh dill or 2 teaspoons dried dill
- 3/4 cup crumbled feta cheese
- 1/4 cup grated Parmesan cheese
Preheat oven to 400 degrees.
In a large saucepan, bring the broth, water, butter, salt, and pepper to a boil. Add the orzo, stir well, and remove from heat.
Stir in the chicken, lemon juice, dill, and feta. Stir to combine, then pour into a casserole dish and bake for 20 minutes, until the liquid is mostly absorbed (it'll be a bit sloshy still, but will firm up as it cools).
Top with Parmesan cheese and let stand for about 5 minutes before serving.
(adapted from Everyday Food)
if you liked this chicken orzo recipe, you might also like these other recipes:
- Creamy Artichoke and Tomato Orzo
- Chicken Quinoa Salad with Feta and Avocado
- Fire-Roasted Mac & Cheese with Feta