***Lemon Dill Orzo with Paprika-Crusted Chicken***
***Lemon Dill Orzo with Paprika-Crusted Chicken*** was created by TheBean_TheLeaf
Lemon Dill Orzo with Paprika-Crusted Chicken
Mother's Day is Next Sunday. How about making Mom a nice dinner to show how much you love and appreciate her. This flavorful and healthy dinner is sure to be a favorite of Mom's.
4 cups low-sodium chicken broth
5 Tbsp. butter, divided
2 tsp. The Bean & The Leaf Sea Salt
2 tsp. Coarse The Bean & The Leaf Black Malabar
1 lb. orzo pasta
8 oz. crumbled feta cheese
1 Tbsp. The Bean & The Leaf Dill Weed
1 lb. fresh or frozen baby spinach
Grated zest and juice of 2 large lemons
2 to 2½ pounds boneless chicken thighs or breasts
1/2 cup bread crumbs
1 cup grated Parmesan cheese, divided
2 Tbsp. The Bean & The Leaf Italian Seasoning
2 Tbsp. The Bean & The Leaf Smoked Sweet Paprika
Preheat oven to 400 degrees. In a saucepan, bring broth, 2½ Tbsp. of the butter, salt, and pepper to a boil. Add spinach to boiling broth (if using fresh, add a handful at a time and let wilt before adding more). In a 3-quart baking dish, mix orzo, feta, dill, and lemon juice. Pour broth mixture over orzo and stir to incorporate.
Mix breadcrumbs, lemon zest, 1/2 cup Parmesan, and remaining spices. Coat chicken thighs with remaining 2½ Tbsp. melted butter and roll chicken thighs in the breadcrumb mixture. Lay pieces evenly on top of the orzo mixture in the the baking dish.
Bake until orzo is tender and cooking liquid is creamy, 35 to 40 min. Sprinkle remaining 1/2 cup Parmesan on top and bake 10 min. longer or until the top is golden brown. Remove from oven and let stand for 5 to 10 min. before serving.