Chicken Orzo with Cheesy Roasted Zucchini & Tomato

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.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Bring lg. pot of salted water to boil. Add orzo to pot; cook (9-11 min.), stirring occasionally, until al dente. Drain; return to pot.

Step 2

Toss zucchini & tomato with 1T olive oil and half the Italian seasoning on baking sheet; season with salt & pepper. Roast (10 min.) in oven until just shy of tender.

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, & remaining Italian seasoning.

Step 4

Heat a drizzle of olive oil in lg. pan over med.-high. Add chicken, cook (3-4 min.) until no longer pink in center. Remove from pan; set aside on plate.

Step 5

Once veggies have roasted 10 min., remove baking sheet from oven. Heat broiler to high or increase oven temperature to 500 F. Sprinkle veggies with panko, mozzarella, & Parmesan. Broil or bake (3-5 min.) until panko is golden brown, cheese is melted, and veggies are tender.

Step 6

Add juice from 1/2 lemon & half of parsley to pot with orzo, tossing to combine; season to taste with salt & pepper. Divide orzo between plates; top with veggies and chicken. Drizzle with any chicken juices from plate & a squeeze of lemon. Garnish with remaining parsley to serve.

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