HelloFresh
home iconhome iconRecipe Archive
arrow right iconarrow right icon
American Recipes
Winner Winner Chicken Orzo Dinner

Winner Winner Chicken Orzo Dinner

with Cheesy Roasted Veggies

star version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 icon
Rated 3.5 / 4out of 6028 ratings
Read more

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:MilkWheat

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Chicken Breasts

¼ cup

Parmesan Cheese

(ContainsMilk)

1 unit

Roma Tomato

¼ cup

Panko Breadcrumbs

(ContainsWheat)

1 tablespoon

Italian Seasoning

4 ounce

Fresh Mozzarella

(ContainsMilk)

1 unit

Zucchini

1 unit

Lemon

6 ounce

Orzo Pasta

(ContainsWheat)

Not included in your delivery

unit

Pepper

unit

Salt

4 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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
Utensilsarrow down iconarrow down icon
Large Pot
Baking Sheet
Strainer
Plastic Wrap
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
Preheat oven and prep veggies
Preheat oven and prep veggies
1

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
Roast veggies and prep remaining ingredients
2

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.

Cook orzo
Cook orzo
3

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.

Butterfly and cook chicken
Butterfly and cook chicken
4

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.

Broil veggies
Broil veggies
5

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.

Finish and plate
Finish and plate
6

Plate orzo and top with cheesy roasted veggies and chicken breast. Pour over any juices from plate and a squeeze of remaining lemon.