2 cups orzo 3 cups chicken broth 3 tablespoons melted butter 2 teaspoons kosher salt 1 teaspoon cornstarch 1 tablespoon fresh thyme, chopped 2 lemons, zested and juiced 1 clove garlic, minced 2 cups orzo Chicken: 1 teaspoon ground coriander 1 teaspoon kosher salt 1 teaspoon black pepper 6 small or 4 medium boneless, skinless chicken breasts 1 lemon, sliced into 6 slices 1 tablespoon chopped fresh thyme Directions: 1. Preheat the oven to 375 degrees F. 2. For the orzo: Whisk together the stock, butter, salt, cornstarch, thyme, lemon zest and juice and garlic in a bowl. Mix in the orzo. 3. For the chicken: Sprinkle each chicken breast with the coriander, salt and pepper. 4. Pour the broth and orzo mixture into a glass 9-by-13-inch baking dish. Add the chicken breasts and lemon slices to the dish alternately between the two. 5. Bake, uncovered, until the chicken registers an internal temperature of 165°F, 35 to 40 minutes. Garnish with some chopped thyme. 6. Top with parm cheese and mix in with orzo, uncover + bake 5 more min 7. Yum! LTKHome LTKfoodie