claire freehafer

ingredients

• 24 oz chicken breasts
• 6 oz orzo pasta
• 2 zucchinis, 🔪 sliced into ¼-in-thick rounds
• 2 roma tomatoes, 🔪 cut into ½-in-thick wedges
• 8 oz mozzarella, 🔪 cubed ½ in
• 1 lemon, 🔪 halved
• ¼ oz parsley, 🔪 rougly chopped
• 2 tbsp italian seasoning
• ½ c panko breadcrumbs
• ½ c parmesan cheese, shredded

instructions

1. adjust rack to upper position and preheat oven to 🔥 425 degrees.

2. bring a large pot of salted water to a 🔥 boil.

3. toss zucchini and tomato with 1 tbsp olive oil and half the italian seasoning on a baking sheet. season with salt and pepper.

4. roast zucchini and tomato in oven until just shy of tender, about ⏲️ 10 minutes.

5. heat broiler to 🔥 high or increase oven temperature to 🔥 500 degrees.

6. sprinkle veggies with panko, mozzarella, and parmesan.

7. broil (or bake) until panko is golden brown, cheese is melted, and veggies are tender, ⏲️ 3-5 minutes.

8. once water is boiling, add the orzo. cook, stirring occasionally, until al dente, ⏲️ 9-11 minutes. drain, then return to pot.

9. 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.

10. 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.

11. 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.