Winner Winner Chicken Orzo Dinner

🥘 Ingredients

• chicken breast
  24 oz
• fresh mozzarella
  8 oz
• italian seasoning
  2 tbsp
• lemon
  1 unit
• olive oil
  2.667 tbsp
• orzo pasta
  6 oz
• panko breadcrumbs
  ½ cup
• parmesan cheese
  ½ cup
• parsley
  ¼ ounce
• pepper
• roma tomato
  2 unit
• salt
• zucchini
  2 unit

🍳 Cookware

• large pot
• baking sheet
• strainer
• large pan

1. 

   1

   Wash and dry all produce. Adjust rack to upper position and preheat oven to 425°F. Bring a large pot of salted water to a boil. Slice zucchini into ¼-inch-thick rounds. Cut roma tomato into ½-inch-thick wedges. On a baking sheet , toss zucchini and tomato with 1 TBSP olive oil and half the italian seasoning . Season with salt and pepper .

   zucchini: 2 unit, roma tomato: 2 unit, olive oil: 2.667 tbsp, italian seasoning: 2 tbsp, salt, pepper
2. 

   2

   Roast zucchini and tomato until just shy of tender, ⏱️ 10 minutes . Meanwhile, once the water is boiling, add half the orzo pasta to the pot to use the rest as you like. Cook, stirring occasionally, until al dente, for 9-11 minutes. Drain through a strainer , then return orzo to the pot.

   orzo pasta: 6 oz
3. 

   3

   With a hand on top of one chicken breast , make a cut ¾ of the way through the middle, stop before cutting completely, and repeat with the other. Open up the breast pieces and season with remaining Italian seasoning, salt, and pepper.

   chicken breast: 24 oz
4. 

   4

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add the chicken and cook until no longer pink, 3-4 minutes per side. Set aside on a plate. Meanwhile, cut fresh mozzarella into ½-inch cubes. Halve lemon and roughly chop parsley .

   fresh mozzarella: 8 oz, lemon: 1 unit, parsley: ¼ ounce
5. 

   5

   After 10 minutes in the oven, remove the baking sheet. Heat broiler to high or set oven to 500°F. Top the vegetables with panko breadcrumbs and parmesan cheese , plus the mozzarella. Broil until the panko is golden and the cheese has melted, 3-5 minutes.

   panko breadcrumbs: ½ cup, parmesan cheese: ½ cup
6. 

   6

   Add the juice of half the lemon and half the parsley to the pot of orzo, and toss to combine. Season to taste with salt and pepper. Divide orzo between plates, then top with the roasted vegetables and chicken. Drizzle with any chicken juices on the plate. Garnish with the remaining parsley.