w18-r1 Winner Winner Chicken Orzo Dinner

Name: w18-r1 Winner Winner Chicken Orzo Dinner with Cheesy Roasted Zucchini and Tomato
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Zucchini; 1 unit Roma Tomato; 1 tablespoon Italian Seasoning; 3 ounce Orzo Pasta; 12 ounce Chicken Breasts; 4 ounce Fresh Mozzarella; 1 unit Lemon; ¼ ounce Parsley; ¼ cup Panko Breadcrumbs; ¼ cup Parmesan Cheese; 4 teaspoon Olive Oil; Salt; Pepper

with Cheesy Roasted Zucchini and Tomato

Recipe Development TeamPublished on March 28, 2018

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Although this recipe’s zucchini and tomato 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. Served next to an herbed chicken breast and lemony orzo that keeps things simple and satisfying, this is a light meal that’s hardly lacking in flavor.

Allergens:

Wheat

•Milk

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

1 unit

Zucchini

1 unit

Roma Tomato

1 tablespoon

Italian Seasoning

3 ounce

Orzo Pasta

(Contains: Wheat)

12 ounce

Chicken Breasts

4 ounce

Fresh Mozzarella

(Contains: Milk)

1 unit

Lemon

¼ ounce

Parsley

¼ cup

Panko Breadcrumbs

(Contains: Wheat)

¼ cup

Parmesan Cheese

(Contains: Milk)

Not included in your delivery

4 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)3054 kJ

Calories730 kcal

Fat33 g

Saturated Fat15 g

Carbohydrate54 g

Sugar8 g

Dietary Fiber7 g

Protein61 g

Cholesterol160 mg

Sodium520 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

•Baking Sheet

•Large Pot

•Strainer

•Large Pan

Instructions

Wash and dry all produce. Adjust rack to upper position and 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 ½-inch-thick wedges. Toss zucchini and tomato with 1 TBSP olive oil and half the Italian seasoning on a baking sheet. Season with salt and pepper.

Roast veggies in oven until just shy of tender, about 10 minutes. Once water is boiling, add half the orzo from package to pot (use the rest as you like). Cook, stirring occasionally, until al dente, 9-11 minutes. Drain, then return to pot.

With your hand on top of one chicken breast, cut ¾ of the way through middle, parallel to cutting board, stopping before you slice through completely. Repeat with other chicken breast. Open each up and season all over with salt, pepper, and remaining Italian seasoning.

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

Once veggies have roasted 10 minutes, remove baking sheet from oven. Heat broiler to high or increase oven temperature to 500 degrees. Sprinkle veggies with panko, mozzarella, and Parmesan. Broil (or bake) until panko is golden brown, cheese is melted, and veggies are tender, 3-5 minutes.

Add juice from one lemon half and half the parsley to pot with orzo and toss to combine. Season to taste with salt and pepper. Divide orzo between plates. Top with veggies and chicken. Drizzle with any chicken juices from plate and a squeeze of lemon. Garnish with remaining parsley and serve.