Italian-Seasoned Chicken with Lemon Orzo and Cheesy Roasted Zucchini

This easy chicken and orzo dinner layers simple, bright flavors into a satisfying plate: Italian-seasoned chicken, lemony pasta and roasted vegetables with a golden cheesy topping.

The zucchini and tomato roast first, then get finished with fresh mozzarella, Parmesan and panko for a crisp, melty contrast against the tender chicken and citrusy orzo.

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Ingredients

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

3 ounce Orzo PastaView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Preheat the oven to 425°F. Bring a large pot of salted water to a boil.
2. Slice the zucchini into 1/4-inch rounds. Cut the Roma tomato into wedges. On a baking sheet, toss the zucchini and tomato with 1 tablespoon olive oil and half of the Italian seasoning. Season with salt and pepper.
3. Roast the vegetables for about 10 minutes, until they are beginning to soften but are not fully tender.
4. While the vegetables roast, add the orzo to the boiling water. Cook, stirring occasionally, until al dente, 9 to 11 minutes. Drain, then return the orzo to the pot.
5. Butterfly each chicken breast: place one hand on top of the chicken and slice horizontally about three-quarters of the way through, stopping before cutting all the way through. Open the chicken like a book. Season all over with salt, pepper and the remaining Italian seasoning.
6. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the chicken and cook until no longer pink in the center, 3 to 4 minutes per side. Transfer the chicken to a plate and keep any juices that collect.
7. Meanwhile, cut the fresh mozzarella into 1/2-inch cubes. Halve the lemon. Roughly chop the parsley.
8. When the vegetables have roasted for 10 minutes, remove the baking sheet from the oven. Heat the broiler to high or increase the oven temperature to 500°F.
9. Sprinkle the roasted vegetables with the panko breadcrumbs, mozzarella and Parmesan. Broil or bake until the panko is golden, the cheese is melted and the vegetables are tender, 3 to 5 minutes.
10. Add the juice from one lemon half and half of the parsley to the pot with the drained orzo. Toss to combine, then season with salt and pepper to taste.
11. Divide the lemon orzo between plates. Top with the cheesy roasted vegetables and chicken. Drizzle with any reserved chicken juices, squeeze over the remaining lemon half and garnish with the remaining parsley.

Recipe Tips

FAQ

How long does the orzo take to cook?

Cook the orzo in boiling salted water until al dente, 9 to 11 minutes, then drain it and return it to the pot.

Can I bake the vegetables instead of broiling them?

Yes. After adding the panko, mozzarella and Parmesan, either broil on high or increase the oven to 500°F and bake for 3 to 5 minutes.

Why butterfly the chicken breasts?

Butterflying opens the chicken breasts into thinner pieces, helping them cook quickly in the pan in about 3 to 4 minutes per side.

What makes the roasted vegetables crispy and cheesy?

The zucchini and tomato are topped with panko breadcrumbs, fresh mozzarella and Parmesan, then finished under high heat until golden and melted.

Does this recipe contain common allergens?

Yes. The recipe contains milk from the cheeses and wheat from the orzo and panko breadcrumbs.