Winner Winner Chicken Orzo Dinner

Winner Winner Chicken Orzo Dinner

with Cheesy Roasted Zucchini and Tomatoes

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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. With the addition of an herbed chicken breast and lemony orzo, this is a light meal that hardly lacks in flavor.


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

Total Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

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


1 unit


3 ounce

Orzo Pasta


¼ ounce


Not included in your delivery

4 teaspoon

Olive Oil





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3054 kJ
Calories730 kcal
Fat31 g
Saturated Fat13 g
Carbohydrate53 g
Sugar8 g
Dietary Fiber7 g
Protein67 g
Cholesterol155 mg
Sodium570 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pot
Large Pan
Instructionsarrow up iconarrow up icon
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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 on a baking sheet. Season with salt and pepper.


Roast veggies until just shy of tender, about 10 minutes (we’ll be adding more items to the sheet later). Once water is boiling, add half the orzo to pot (save the rest for another use). 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, parallel to cutting board, stopping before you slice through completely. Open it up and season all over with salt, pepper, and remaining Italian seasoning. Repeat with other chicken breast.


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 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 remaining lemon half. Garnish with remaining parsley.