Winner Winner Chicken Orzo Dinner with Cheesy Roasted Zucchini and Tomato
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Ingredients
Cooking Process
Recipe Note
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Steps
Wash and dry all the produce. Then, adjust the oven rack to the upper position and preheat the oven to 425°F. Next, bring a large pot of salted water to a boil on the stove. While the water is heating up, slice the zucchini into ¼ - inch - thick rounds. Cut the tomato into ½ - inch - thick wedges. Place the zucchini and tomato on a baking sheet, then toss them with 1 tablespoon of olive oil and half of the Italian seasoning. Season the vegetables with salt and pepper to taste.
Put the baking sheet with the zucchini and tomato in the preheated oven and roast them until they are just shy of tender, which should take about 10 minutes. Once the water in the large pot is boiling, add half of the orzo from the package to the pot (you can use the rest as you like). Cook the orzo, stirring it occasionally, until it is al dente, which will take 9 - 11 minutes. After that, drain the orzo in a colander and then return it to the pot.
Take one chicken breast and place your hand on top of it. Cut ¾ of the way through the middle of the chicken breast, parallel to the cutting board, but stop before you slice through completely. Repeat this process with the other chicken breast. Then, open each chicken breast up and season all over with salt, pepper, and the remaining Italian seasoning.
Heat a drizzle of olive oil in a large pan over medium - high heat. Once the oil is hot, add the seasoned chicken breasts to the pan. Cook the chicken until it is no longer pink in the center, which will take 3 - 4 minutes per side. After cooking, remove the chicken from the pan and set it aside on a plate. Meanwhile, cut the mozzarella into ½ - inch cubes, halve the lemon, and roughly chop the parsley.
Once the veggies have roasted for 10 minutes, carefully remove the baking sheet from the oven. Heat the broiler to high or increase the oven temperature to 500°F. Sprinkle the panko, mozzarella cubes, and Parmesan over the roasted veggies on the baking sheet. Then, broil (or bake) the veggies until the panko is golden brown, the cheese is melted, and the veggies are tender, which should take 3 - 5 minutes.
Add the juice from one lemon half and half of the chopped parsley to the pot with the orzo. Toss the orzo to combine the ingredients well. Season the orzo to taste with salt and pepper. Divide the orzo between plates. Top the orzo on each plate with the broiled veggies and the chicken. Drizzle any chicken juices from the plate over the chicken and orzo, and add a squeeze of lemon. Garnish with the remaining chopped parsley and serve the delicious meal.
Nutrition
Per serving (2 servings)
730
Calories
61g
Protein
54g
Carbs
33g
Fat
520mg
Sodium
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FAQ
Recipe Questions
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FAQ
Recipe Questions
How many servings does this recipe make?
This recipe makes 2 servings.
What is the total cooking time for this recipe?
The total cooking time for this recipe is 30 minutes.
What are the allergens in this recipe?
The allergens in this recipe are dairy and wheat/gluten.
How long should I cook the chicken?
Cook the chicken for 3 - 4 minutes per side until it's no longer pink in the center.
Can I substitute the orzo pasta?
There's no substitution info provided. You can try other small - shaped pastas like acini di pepe.
What temperature should I preheat the oven to?
Preheat the oven to 425°F, and later increase it to 500°F for broiling.
Substitutions
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Substitutions
Chicken Breasts
Turkey Breasts, Tofu
Turkey breasts have a similar texture and flavor to chicken, but may be slightly drier. Tofu is a vegetarian option, but it has a softer texture and will need to be pressed to remove excess water before cooking. The cooking time for tofu may be shorter than chicken.
Fresh Mozzarella
Cheddar Cheese, Monterey Jack Cheese
Cheddar has a sharper flavor compared to mozzarella, while Monterey Jack is milder and creamier. Both will melt well, but the overall flavor profile of the dish will change slightly.
Zucchini
Yellow Squash, Eggplant
Yellow squash has a similar texture and flavor to zucchini. Eggplant has a denser texture and a slightly earthy flavor. It may take a bit longer to roast compared to zucchini.
Roma Tomato
Beefsteak Tomato, Cherry Tomatoes
Beefsteak tomatoes are large and juicy, while cherry tomatoes are smaller and sweeter. If using cherry tomatoes, you may need to adjust the quantity and cut them in half before roasting.
Orzo Pasta
Farfalle, Rotini
Farfalle (bow - tie pasta) and rotini (corkscrew pasta) have different shapes but similar cooking times to orzo. They will add a different visual element to the dish.
Panko Breadcrumbs
Regular Breadcrumbs, Crushed Crackers
Regular breadcrumbs are finer than panko and may not provide the same crispy texture. Crushed crackers can add a different flavor depending on the type of cracker used.
Parmesan Cheese
Pecorino Romano, Asiago
Pecorino Romano is sharper and saltier than Parmesan, while Asiago has a nuttier flavor. Both can be used as substitutes in similar quantities.
Olive Oil
Canola Oil, Vegetable Oil
Canola and vegetable oils have a more neutral flavor compared to olive oil. They can be used interchangeably in this recipe without significantly altering the taste.
Storage & Reheating
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Storage & Reheating
Refrigerator
Store leftovers in an airtight container in the fridge for 3 - 4 days.
Freezer
For longer storage, freeze the meal in a freezer - safe container for up to 3 months.
Storage Tips
- • Separate chicken, orzo, and veggies if possible to maintain texture.
- • Let the meal cool to room temperature before refrigerating or freezing.
Reheating Tips
- • Reheat chicken and orzo in the microwave in short intervals, stirring between, to avoid overcooking. Cover to retain moisture.
- • Reheat the cheesy zucchini and tomato medley in the oven at 350°F until heated through to keep the cheese from getting rubbery.
Safety Notes
- • Ensure the chicken reaches an internal temperature of at least 165°F when reheating to prevent food - borne illnesses.
Troubleshooting
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Troubleshooting
Zucchini and tomato are undercooked after the initial 10 - minute roast
Likely cause: Oven temperature was not properly preheated or the vegetables were cut too thick
Increase the roasting time in 2 - 3 minute increments until the vegetables are just shy of tender. If the vegetables were cut too thick, adjust the slicing thickness for future attempts.
Orzo is overcooked and mushy
Likely cause: Cooked for longer than the 9 - 11 minute recommended time or the heat was too high
Next time, start checking the orzo for doneness at the 9 - minute mark. If it's already overcooked, you can use it in a different dish like a pasta salad, and cook a fresh batch for this recipe.
Chicken is still pink in the center after cooking for 3 - 4 minutes per side
Likely cause: The chicken breasts were too thick, the heat was too low, or the chicken was not seasoned properly which may have affected the cooking process
Continue cooking the chicken in 1 - 2 minute increments until it is no longer pink. For future recipes, you can pound the chicken breasts to an even thickness before cooking.
Panko, mozzarella, and Parmesan on the veggies don't turn golden - brown and melted within the 3 - 5 minute broiling time
Likely cause: Broiler was not hot enough or the heat source was too far from the veggies
Increase the broiling time in 1 - 2 minute increments. If the broiler isn't heating well, check if the oven is clean and the broiler element is working properly.
Orzo is bland
Likely cause: Not enough lemon juice, parsley, salt, or pepper was added
Add more lemon juice, chopped parsley, salt, and pepper to the orzo and toss well to combine. Taste and adjust the seasonings until it reaches the desired flavor.
Chicken burns on the pan
Likely cause: The heat was too high or the chicken was left in the pan for too long without flipping
Reduce the heat to medium and carefully flip the chicken more frequently. If the chicken is already burned, you can cut off the burned parts and continue cooking the rest.