Chicken Zucchini Orzo 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

CHICKEN AND ORZO SUPPER



Chicken and Orzo Supper image

In just over half an hour, you can serve your family a filling pasta dinner!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 8

1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into 1/2- to 3/4-inch pieces
1 clove garlic, finely chopped
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1 cup uncooked orzo or rosamarina pasta (6 oz)
1 can (14.5 oz) Italian-style stewed tomatoes, undrained
1 medium zucchini, cut lengthwise in half, then cut crosswise into slices (2 cups)
2 tablespoons shredded Parmesan cheese

Steps:

  • In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken and garlic in oil 4 to 6 minutes, stirring frequently, until chicken is brown.
  • Stir in broth and pasta. Heat to boiling; reduce heat to medium. Cover and cook 10 to 15 minutes, stirring occasionally, until pasta is tender and most of liquid is absorbed.
  • Stir in tomatoes and zucchini. Cook uncovered 5 to 10 minutes, stirring occasionally and breaking up tomatoes with spoon, until zucchini is tender. Sprinkle with cheese.

Nutrition Facts : Calories 350, Carbohydrate 35 g, Cholesterol 70 mg, Fat 1, Fiber 3 g, Protein 34 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 6 g, TransFat 0 g

MEDITERRANEAN CHICKEN AND ORZO



Mediterranean Chicken and Orzo image

Loaded with chicken, orzo and vegetables, this is a one-dish dinner that's sure to impress.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 13

1 tablespoon olive or vegetable oil
4 boneless skinless chicken breasts (about 1 1/4 lb)
2 cloves garlic, finely chopped
1 1/3 cups uncooked orzo or rosamarina pasta (8 oz)
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1/2 cup water
3 plum (Roma) tomatoes, cut into quarters, sliced (1 1/2 cups)
2 medium zucchini, cut lengthwise into quarters, then cut crosswise into slices (1 1/2 cups)
1 medium green bell pepper, chopped (1 cup)
1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves
1/2 teaspoon salt
1/4 cup crumbled feta cheese (1 oz)
Sliced ripe olives, if desired

Steps:

  • In 10-inch skillet, heat oil over medium-high heat. Add chicken; cook about 10 minutes, turning once, until brown. Remove chicken from skillet; keep warm.
  • In same skillet, mix garlic, pasta, broth and water. Heat to boiling. Reduce heat; cover and simmer about 8 minutes, stirring occasionally, until most of liquid is absorbed.
  • Stir in remaining ingredients except cheese and olives. Add chicken. Heat to boiling. Reduce heat; cover and simmer about 5 minutes, stirring once, until bell pepper is crisp-tender and pasta is tender and chicken is no longer pink in center. Sprinkle with feta cheese and olives.

Nutrition Facts : Calories 420, Carbohydrate 44 g, Cholesterol 80 mg, Fiber 4 g, Protein 40 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 5 g, TransFat 0 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

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

ONE POT ITALIAN CHICKEN AND ORZO



ONE POT ITALIAN CHICKEN AND ORZO image

ONE POT Italian Chicken and Orzo (and veggies!) in a creamy Parmesan tomato sauce on your table in just over 30 minutes and all made in one pot! From carlsbadcravings.com

Provided by danglin34

Categories     European

Time 32m

Yield 6 , 6 serving(s)

Number Of Ingredients 17

1 lb chicken breast
1 tablespoon olive oil
3 tablespoons pesto sauce, divided
1/2 onion, chopped
1 cup sliced carrot
1 cup zucchini, quartered
1 red bell pepper, chopped
1 cup uncooked orzo pasta
2 garlic cloves, minced
14 1/2 ounces crushed tomatoes
2 cups low sodium chicken broth
1 teaspoon chicken bouillon
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes
1/2 cup freshly grated parmesan cheese

Steps:

  • Heat olive oil in a large NONSTICK pan over medium high heat until very hot. Toss chicken with 1 tablespoon pesto and add to pan along with onions, carrots and zucchini. Sauté for three minutes then add red bell pepper, orzo and garlic and cook an additional 2 minutes.
  • Stir in crushed tomatoes, 2 tablespoons pesto, chicken broth, chicken bouillon and seasonings. Bring to a simmer, cover and reduce heat to medium low. Simmer for 8-12 minutes, or until vegetables and orzo are tender, stirring every 5 minutes so the orzo doesn't burn, covering pot after each stir.
  • Stir in Parmesan cheese. Taste and season with additional salt and pepper if desired. Garnish with fresh Parmesan and parsley (optional).

Nutrition Facts : Calories 348.9, Fat 12.9, SaturatedFat 4, Cholesterol 55.8, Sodium 409.3, Carbohydrate 32.4, Fiber 3.7, Sugar 3.7, Protein 26.2

SUMMERTIME ORZO & CHICKEN



Summertime Orzo & Chicken image

This easy-as-can-be main dish is likely to become a summer staple at your house. It's that good! If you prefer, grill the chicken breasts instead of cooking in a skillet. -Fran MacMillan, West Melbourne, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

3/4 cup uncooked orzo pasta
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 medium cucumber, chopped
1 small red onion, chopped
1/4 cup minced fresh parsley
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup crumbled reduced-fat feta cheese

Steps:

  • Cook pasta according to package directions; drain., Meanwhile, in a large skillet coated with cooking spray, cook and stir chicken over medium heat until no longer pink, 6-8 minutes. Transfer to a large bowl., Add cucumber, onion, parsley and pasta. In a small bowl, mix lemon juice, oil, salt and pepper; toss with chicken mixture. Serve immediately or refrigerate and serve cold. Top with cheese before serving.

Nutrition Facts : Calories 320 calories, Fat 7g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 742mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges

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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