Winner Winner Chicken Orzo Dinner

Name: Winner Winner Chicken Orzo Dinner with Cheesy Roasted Veggies
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 12 ounce Chicken Breasts; ¼ cup Parmesan Cheese; 1 unit Roma Tomato; ¼ cup Panko Breadcrumbs; 1 tablespoon Italian Seasoning; 4 ounce Fresh Mozzarella; 1 unit Zucchini; 1 unit Lemon; 6 ounce Orzo Pasta; unit Pepper; unit Salt; 4 teaspoon Olive Oil

with Cheesy Roasted Veggies

Recipe Development TeamPublished on November 07, 2016

4.4

(5.2K customers rated)

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Although the zucchini and tomato veggie medley is a side, it takes center stage in our eyes. It’s equally as creamy as it is crispy, and the combination of panko, mozzarella, and Parmesan cheese is to thank for that. With the addition of juicy chicken breast and lemony orzo, this is a light but satisfying meal to remember.

Allergens:

Milk

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

12 ounce

Chicken Breasts

¼ cup

Parmesan Cheese

(Contains: Milk)

1 unit

Roma Tomato

¼ cup

Panko Breadcrumbs

(Contains: Wheat)

1 tablespoon

Italian Seasoning

4 ounce

Fresh Mozzarella

(Contains: Milk)

1 unit

Zucchini

1 unit

Lemon

6 ounce

Orzo Pasta

(Contains: Wheat)

Not included in your delivery

unit

Pepper

unit

Salt

4 teaspoon

Olive Oil

Nutrition Values

/ per serving

Energy (kJ)3042 kJ

Calories727 kcal

Fat30 g

Saturated Fat13 g

Carbohydrate53 g

Sugar8 g

Dietary Fiber7 g

Protein67 g

Cholesterol174 mg

Sodium522 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Baking Sheet

•Strainer

•Plastic Wrap

•Large Pan

Instructions

Wash and dry all produce. Preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Slice zucchini into ¼-inch-thick rounds. Cut tomato into wedges. Toss zucchini and tomato with 1 TBSP olive oil and half the Italian seasoning. Season with salt and pepper.

Roast veggies and prep remaining ingredients

Place veggies on a baking sheet. Roast in oven until zucchini is golden brown and tomato softens, 20-25 minutes. Meanwhile, chop mozzarella into ½-inch-thick cubes. Halve lemon.

Once water boils, add half the orzo (we sent more). Cook until al dente, 9-11 minutes. Drain and return to pot. Squeeze in juice of half the lemon. Season to taste with salt and pepper.

Cut three quarters of the way through each chicken breast (parallel to cutting board). Open up like a book, cover with plastic wrap, and flatten with a large pan. Season on all sides with salt, pepper, and remaining Italian seasoning. Heat a drizzle of olive oil in the pan over medium-high heat. Add chicken and cook until cooked through, 3-4 minutes per side. Remove from pan.

With 5 minutes left on veggies, remove baking sheet from oven. Heat broiler to high or increase oven to 500 degrees. Sprinkle veggies with panko, mozzarella cheese, and Parmesan cheese. Broil until cheese is melted and panko is golden brown, 3-5 minutes.