Cheesy Roasted Zucchini and Tomato Chicken with Lemon Orzo

This dish puts a delightful twist on a classic chicken dinner. The star is a roasted zucchini and tomato medley topped with panko, mozzarella and Parmesan, creating a crispy, cheesy crust that’s simply irresistible. Paired with tender herbed chicken and a bright lemony orzo, every bite is a perfect balance of flavors and textures.

It’s a light yet satisfying meal that comes together in about 30 minutes, making it ideal for busy weeknights. The combination of fresh vegetables, creamy cheese and zesty lemon will leave you feeling nourished and happy.

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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 rounds and 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, about 13-15 minutes total (we’ll add more toppings after 10 minutes). Meanwhile, add half the orzo to boiling water (save the rest for another use). Cook until al dente, 9-11 minutes. Drain and return to pot.
3. Place a chicken breast on a cutting board. With your hand flat on top, cut horizontally through the thickest part, stopping about ¾ of the way through, then 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. Cook chicken until no longer pink in the center, 3-4 minutes per side. Transfer to a plate and set aside. Meanwhile, chop mozzarella into ½-inch cubes. Halve the lemon and roughly chop parsley.
5. After vegetables have roasted for 10 minutes, remove the baking sheet from the oven. Turn on the 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. Squeeze juice from one lemon half into the pot with orzo, add half the parsley and toss. Season with salt and pepper to taste. Divide orzo among plates. Top with roasted vegetables and chicken. Drizzle with any chicken juices from the plate and a squeeze of lemon. Garnish with remaining parsley.

Recipe Tips

FAQ

Can I use a different pasta instead of orzo?

Yes, you can substitute orzo with other small pasta shapes like ditalini or stelline. Adjust cooking time according to package directions.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Can I make this dish vegetarian?

Absolutely! Omit the chicken and add more vegetables like bell peppers or mushrooms. You can also add a can of chickpeas for extra protein.