Cheesy Panko-Crusted Zucchini and Tomato with Lemon Orzo and Herb Chicken

This dish lets a simple side of roasted zucchini and tomato steal the spotlight. A crispy, cheesy topping of panko, mozzarella and Parmesan transforms the vegetables into a creamy, golden delight. Paired with tender herbed chicken and a bright lemony orzo, this meal is both comforting and fresh.

Perfect for a weeknight, the recipe comes together with minimal fuss. The vegetables roast while the orzo boils and the chicken cooks quickly in a pan. A final broil gives the topping a beautiful crunch. Serve it all with a squeeze of lemon for a burst of flavor.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 ounce Orzo PastaView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Bring a large pot of salted water to a boil. Slice zucchini into ¼-inch-thick rounds. Cut tomato into ½-inch wedges. Toss zucchini and tomato with 1 tablespoon olive oil and half the Italian seasoning on a baking sheet. Season with salt and pepper.
2. Roast vegetables until just shy of tender, 13-15 minutes total (we’ll add more items after 10 minutes). Meanwhile, add half the orzo to the boiling water (use the rest as you like). Cook until al dente, 9-11 minutes. Drain and return to pot.
3. Place one chicken breast on a cutting board. With your hand on top, cut horizontally through the thickest part, stopping before cutting all the way through and open like a book. Season both sides with salt, pepper and remaining Italian seasoning. Repeat with the other breast.
4. Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until no longer pink in the center, 3-4 minutes per side. Transfer to a plate. Meanwhile, chop mozzarella into ½-inch cubes. Halve the lemon. Roughly chop parsley.
5. After vegetables have roasted 10 minutes, remove baking sheet from oven. Heat broiler to high or increase oven temperature to 500°F. Sprinkle vegetables with panko, mozzarella and Parmesan. Broil (or bake) until panko is golden and cheese is melted, 3-5 minutes.
6. Add juice from half the lemon and half the parsley to the pot with orzo; toss to combine. Season with salt and pepper. Divide orzo between plates. Top with vegetables and chicken. Drizzle with any juices from the chicken plate and a squeeze of lemon. Garnish with remaining parsley.

Recipe Tips

FAQ

Can I use gluten-free panko?

Yes, gluten-free panko works well as a substitute.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.

Can I use chicken thighs instead of breasts?

Absolutely. Adjust cooking time as needed until thighs reach an internal temperature of 165°F.