Chicken, Lemon, and Dill with Orzo

I would rate this five stars for a good combination of ease, taste, and price. My husband thought it was a little boring, but he's not as much of a pasta guy. I thought of this as a sophisticated version of the traditional chicken and rice.

4 c. chicken broth
3/4 c. water
1 tbsp. butter
1 1/4 tsp. salt
1/4 tsp. pepper
1 lb. orzo
1 lb. chicken tenderloins, cut into one-inch cubes
1/4 c. chopped fresh dill (I used about 2 Tbsp. dried dill)
2 c. crumbled feta cheese
2 tsp. finely grated lemon zest, plus 1 Tbsp. fresh lemon juice
1 c. shredded Parmesan cheese

Preheat oven to 400.
In a saucepan, bring broth, 3/4 cup water, butter, salt and pepper to a boil.
Meanwhile, combine chicken, orzo, feta, dill, lemon zest and juice in a 3-quart baking dish. Once broth mixture has boiled, pour over orzo/chicken and stir once to incorporate. Bake until orzo is tender and cooking liquid is creamy, about 40 minutes.
Sprinkle Parmesan on top and let stand 5 minutes before serving.