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Hello Fresh Winner Winner Chicken Orzo Dinner
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By Danielle Swiss

Hello Fresh Winner Winner Chicken Orzo Dinner

Although this recipe’s zucchini and tomato medley is a side, it takes center stage in our eyes. It’s equally as creamy as it is crispy, and the combination of panko, mozzarella, and Parmesan sprinkled on top is to thank for that. Served next to an herbed chicken breast and lemony orzo that keep things simple and satisfying, this meal keeps it light without lacking in flavor.
Updated at: Sun, 22 Sep 2024 20:44:57 GMT

Nutrition balance score

Great
Glycemic Index
49
Low
Glycemic Load
28
High

Nutrition per serving

Calories642.1 kcal (32%)
Total Fat29.2 g (42%)
Carbs57.1 g (22%)
Sugars7.3 g (8%)
Protein39.3 g (79%)
Sodium543.5 mg (27%)
Fiber11 g (39%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Wash and dry all produce. Adjust rack to upper position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Slice zucchini into ¼-inch-thick rounds. Cut tomato into ½-inch-thick wedges. Toss zucchini and tomato with 1 TBSP olive oil and half the Italian seasoning on a baking sheet. Season with salt and pepper.
Cutting BoardCutting Board
KnifeKnife
OvenOvenPreheat
PotPot
ZucchiniZucchini2
Roma TomatoRoma Tomato2
italian seasoningitalian seasoning
Olive oilOlive oil8 tsp
saltsalt
pepperpepper
Step 2
Roast zucchini and tomato in oven until just shy of tender, about 10 minutes. Once water is boiling, add half the orzo from package to pot (use the rest as you like). Cook, stirring occasionally, until al dente, 9-11 minutes. Drain, then return to pot.
Orzo PastaOrzo Pasta1 box
Step 3
With your hand on top of one chicken breast, cut ¾ of the way through middle, parallel to cutting board, stopping before you slice through completely. Repeat with other chicken breast. Open each up and season all over with salt, pepper, and remaining Italian seasoning.
italian seasoningitalian seasoning
Chicken BreastsChicken Breasts24 oz
saltsalt
pepperpepper
Step 4
Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until no longer pink in center, 3-4 minutes per side. Remove from pan and set aside on a plate. Meanwhile, cut mozzarella into ½-inch cubes. Halve lemon. Roughly chop parsley.
Chicken BreastsChicken Breasts24 oz
Fresh MozzarellaFresh Mozzarella8 oz
lemonlemon1
parsleyparsley
Olive oilOlive oil8 tsp
Step 5
Once veggies have roasted 10 minutes, remove baking sheet from oven. Heat broiler to high or increase oven temperature to 500 degrees. Sprinkle veggies with panko, mozzarella, and Parmesan. Broil (or bake) until panko is golden brown, cheese is melted, and veggies are tender, 3-5 minutes.
Fresh MozzarellaFresh Mozzarella8 oz
Panko BreadcrumbsPanko Breadcrumbs½ cup
Parmesan CheeseParmesan Cheese½ cup
Step 6
Add juice from one lemon half and half the parsley to pot with orzo and toss to combine. Season to taste with salt and pepper. Divide orzo between plates. Top with veggies and chicken. Drizzle with any chicken juices from plate and a squeeze of lemon. Garnish with remaining parsley and serve.
lemonlemon1
parsleyparsley
saltsalt
pepperpepper
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