Zucchini and tomato medley is a side, but it takes center stage in our eyes. As creamy as it is crispy, with a combination of panko, mozzarella, and Parmesan sprinkled on top. Served next to an herbed chicken breast and lemony orzo
\nPrep: 5 Cook: 30<\/p>\n
Wash and dry all produce.<\/strong> Adjust rack to upper position and preheat oven to 425\u00b0F. Bring a large pot of salted water<\/strong> to a boil. Slice zucchini<\/strong> into \u00bc-inch-thick rounds.<\/strong> Cut tomato<\/strong> into \u00bd-inch-thick wedges.<\/strong> Toss zucchini<\/strong> and tomato<\/strong> with 1 TBS olive oil<\/strong> and half the Italian seasoning<\/strong> on a baking sheet. Season with salt<\/strong> and pepper.<\/strong><\/p>\n Roast veggies and cook pasta: <\/strong><\/p>\n Roast zucchini<\/strong> and tomato<\/strong> in oven until just shy of tender, about 10 minutes. Once water<\/strong> is boiling, add half the orzo<\/strong> from package to pot (use the rest as you like). Cook, stirring occasionally, until al dente, 9-11 minutes. Drain, then return to pot.<\/p>\n Butterfly chicken: <\/strong><\/p>\n With your hand on top of one chicken breast,<\/strong> cut \u00be of the way through middle, parallel to cutting board, stopping before you slice through completely. Repeat with other chicken breast.<\/strong> Open each up and season all over with salt, pepper,<\/strong> and remaining Italian seasoning.<\/strong><\/p>\n Cook chicken and prep: <\/strong><\/p>\n Heat a drizzle of olive oil<\/strong> in a large pan over medium-high heat. Add chicken<\/strong> and cook until no longer pink in center, 3- to 4-minutes per side. Remove from pan and set aside on a plate. Meanwhile, cut mozzarella<\/strong> into \u00bd-inch cubes. Halve lemon.<\/strong> Roughly chop parsley.<\/strong><\/p>\n Broil veggies: <\/strong><\/p>\n Once veggies<\/strong> have roasted 10 minutes, remove baking sheet from oven. Heat broiler<\/strong> to high or increase oven temperature to 500\u00b0F. Sprinkle veggies<\/strong> with panko, mozzarella,<\/strong> and Parmesan.<\/strong> Broil (or bake) until panko<\/strong> is golden-brown, cheese<\/strong> is melted, and veggies<\/strong> are tender, 3- to 5-minutes.<\/p>\n Finish and plate: <\/strong><\/p>\n Add juice<\/strong> from one lemon<\/strong> half and half the parsley<\/strong> to pot with orzo<\/strong> and toss to combine. Season to taste with salt<\/strong> and pepper.<\/strong> Divide orzo<\/strong> between plates. Top with veggies<\/strong> and chicken.<\/strong> Drizzle with any chicken juices<\/strong> from plate and a squeeze of lemon.<\/strong> Garnish with remaining parsley<\/strong> and serve.<\/p>\n","protected":false},"excerpt":{"rendered":" with Cheesy Roasted Zucchini and Tomato Yield: 2 Adapted from: Hello Fresh Zucchini and tomato medley is a side, but it takes center stage in our eyes. As creamy as it is crispy, with a combination of panko, mozzarella, and Parmesan sprinkled on top. Served next to an herbed chicken breast and lemony orzo Prep: 5 Cook: 30 1zucchini 1Roma tomato 1TBS Italian seasoning 4oz orzo pasta 12oz chicken breasts 4oz fresh mozzarella 1lemon \u00bcoz parsley \u00bccup panko breadcrumbs \u00bccup…<\/p>\n
\nPreheat and prep: <\/strong><\/p>\n