Winner Winner Chicken Orzo Dinner with Cheesy Roasted Zucchini and Tomato

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.