Description
A delightful one-pan meal featuring tender chicken, fresh zucchini, and flavorful orzo pasta with a zesty lemon twist, perfect for busy weeknights.
Ingredients
Scale
- 1 lb (450 g) boneless, skinless chicken thighs or breasts
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 medium zucchini, halved lengthwise & sliced
- 1 cup orzo pasta
- 2 cups chicken broth
- Juice and zest of 1 lemon
- Salt and pepper to taste
- Fresh parsley or basil for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large oven-safe pan, heat the olive oil over medium heat.
- Add the diced onion and minced garlic, sautéing until the onion becomes translucent.
- Add the chicken thighs or breasts to the pan and season with salt and pepper, cooking until browned on both sides.
- Stir in the sliced zucchini and orzo, mixing well.
- Pour in the chicken broth and stir in the lemon juice and zest.
- Bring to a boil, then cover the pan and transfer it to the oven.
- Bake for about 20-25 minutes, or until the orzo is cooked and the chicken is fully cooked through.
- Remove from the oven and let it sit for a few minutes.
- Garnish with fresh parsley or basil before serving.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat with a splash of chicken broth if the orzo looks dry.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Keywords: chicken, orzo, zucchini, baked chicken, one pan meal, easy dinner