Chicken Orzo Dinner With Cheesy Roasted Zucchini And Tomatoes Recipes

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WINNER WINNER CHICKEN ORZO DINNER WITH CHEESY ROASTED ZUCCHINI AND TOMATO



Winner Winner Chicken Orzo Dinner with Cheesy Roasted Zucchini and Tomato image

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 sprinkled on top is to thank for that. Served next to an herbed chicken breast and lemony orzo that keep things simple and satisfying, this meal keeps it light without lacking in flavor.

Provided by HelloFresh

Categories     main course

Time 30m

Number Of Ingredients 13

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
Kosher Salt
Pepper

Steps:

  • 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 zucchini and tomato 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, cut 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.

Nutrition Facts : Calories 730 kcal, Fat 33 g, SaturatedFat 15 g, Carbohydrate 54 g, Sugar 8 g, Protein 61 g, Fiber 7 g, Cholesterol 160 mg, Sodium 520 mg

PESTO ORZO WITH ROASTED ZUCCHINI



Pesto Orzo with Roasted Zucchini image

I made up this recipe after finding out the health benefits of orzo. This is really tasty and light at the same time, a great dinner dish that will leave you asking for more--thankfully, it tastes even better for lunch the next day!

Provided by Maristela

Categories     Main Dish Recipes     Pasta     Pesto Pasta Recipes

Time 45m

Yield 4

Number Of Ingredients 10

2 medium zucchini, cut into 1-inch slices
5 tablespoons olive oil, divided
1 pinch garlic powder, or to taste
salt and ground black pepper to taste
1 cup uncooked orzo pasta
1 cube vegetable bouillon
1 large Spanish onion, chopped
½ cup pesto sauce
8 cherry tomatoes, halved, or more to taste
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place zucchini in a bowl and season with 2 tablespoons oil, garlic powder, salt, and pepper. Mix until all slices are moistened. Spread on a large baking sheet.
  • Roast zucchini in the preheated oven for 10 minutes. Flip the slices and continue roasting until tender and browned, about 10 minutes more.
  • Meanwhile, bring a large pot of water to a boil. Add orzo and vegetable bouillon; cook until orzo is tender yet firm to the bite, about 8 minutes. Drain and set aside.
  • Heat remaining olive oil in a large frying pan and cook onion until starting to brown, about 5 minutes. Stir in pesto sauce. Cut zucchini rounds into 4 pieces and add to the frying pan. Add cooked orzo, stirring until it absorbs the pesto sauce. Add cherry tomatoes last; stir for about 30 seconds. Garnish with Parmesan cheese.

Nutrition Facts : Calories 535.6 calories, Carbohydrate 47.9 g, Cholesterol 12.2 mg, Fat 32.8 g, Fiber 4.6 g, Protein 15.3 g, SaturatedFat 6.9 g, Sodium 334.6 mg, Sugar 5.6 g

CHICKEN AND ORZO SKILLET



Chicken and Orzo Skillet image

Here's a perfect one-skillet supper that's colorful, healthy, filling and definitely special! Our taste testers loved the blend of spices, the touch of heat and the sophisticated flavor. -Kellie Mulleavy, Lambertville, Michigan

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
2 teaspoons salt-free garlic seasoning blend
1 small onion, chopped
1 tablespoon olive oil
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup reduced-sodium chicken broth
3/4 cup uncooked orzo pasta
1 teaspoon Italian seasoning
1/8 teaspoon crushed red pepper flakes, optional
1/4 cup grated Parmesan cheese, optional

Steps:

  • Sprinkle chicken with garlic seasoning blend. In a large cast-iron or other heavy skillet, saute chicken and onion in oil until chicken is no longer pink, 5-6 minutes. Add garlic; cook 1 minute longer., Stir in the tomatoes, spinach, broth, orzo, Italian seasoning and, if desired, pepper flakes. Bring to a boil; reduce heat. Cover and simmer until orzo is tender and liquid is absorbed, 15-20 minutes. If desired, sprinkle with cheese.

Nutrition Facts : Calories 339 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 384mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 5g fiber), Protein 32g protein. Diabetic exchanges

CHICKEN ORZO DINNER WITH CHEESY ROASTED ZUCCHINI AND TOMATOES RECIPE



Chicken Orzo Dinner with Cheesy Roasted Zucchini and Tomatoes Recipe image

Provided by JoycePelletier

Number Of Ingredients 30

12 ounce
Chicken Breast
0.25 cup
Parmesan Cheese
(ContainsMilk)
1 unit
Roma Tomato
0.25 cup
Panko
(ContainsWheat)
1 tablespoon
Italian Seasoning
4 ounce
Fresh Mozzarella
(ContainsMilk)
1 unit
Zucchini
1 unit
Lemon
3 ounce
Orzo
(ContainsWheat)
4 teaspoon
Olive Oil*
unit
Salt*
unit
Pepper*
0.25 ounce
Parsley

Steps:

  • 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 on a baking sheet. Season with salt and pepper. 2 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. 3 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. 4 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 5 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. 6 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.

CHICKEN, TOMATO, ZUCCHINI, AND ORZO STEW



Chicken, Tomato, Zucchini, and Orzo Stew image

Make and share this Chicken, Tomato, Zucchini, and Orzo Stew recipe from Food.com.

Provided by ratherbeswimmin

Categories     Stew

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

2 (14 1/2 ounce) cans diced tomatoes, with juice
1 1/2 cups chicken stock or 1 1/2 cups chicken broth
2 garlic cloves, minced
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 teaspoon salt
fresh ground black pepper
2 boneless skinless chicken breast halves, cut into bite-sized pieces
1/4 cup dry white wine
1 cup uncooked orzo pasta
2 medium zucchini, cut into 1/2 inch pieces

Steps:

  • In a big soup pot over medium heat, add the tomatotes w/ juice, chicken stock, garlic, basil, thyme, marjoram, salt, and pepper; bring mixture to a boil.
  • Add chicken, wine, orzo, and zucchini; lower heat to medium-low and simmer, covered, for about 20-25 minutes or until chicken is no longer pink and orzo is tender.

Nutrition Facts : Calories 324.5, Fat 4, SaturatedFat 0.9, Cholesterol 40.5, Sodium 800.4, Carbohydrate 46.7, Fiber 5, Sugar 10.6, Protein 23.4

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