Mediterranean Sheet Pan Chicken with Lemon Orzo

Ingredients

Quantities are for 4 servings.

• 4 each Chicken breasts (about 8 oz each)
• 2 each Zucchini, sliced
• 1 each Red onion, wedged
• 1 each Red bell pepper, chunked
• 8 oz Orzo pasta
• 1 cup Chicken broth
• 2 tbsp Butter
• 1 each Lemon, zested and juiced
• 1 each Lemon, juiced (for chicken)
• 1/4 cup Fresh parsley, chopped
• 4 tbsp Olive oil
• 2 tbsp Dried oregano
• 2 tsp Garlic powder

Instructions

1. Preheat oven to 400°F.
2. Toss the zucchini, red onion, and bell pepper with 2 tablespoons olive oil, 1 tablespoon oregano, salt, and pepper. Spread on a sheet pan lined with parchment paper.
3. Rub the chicken breasts with the remaining olive oil, remaining oregano, garlic powder, and the second lemon's juice.
4. Optional: sear the chicken on one side in a hot skillet for 2 minutes before roasting for extra color.
5. Place the chicken on the pan with the vegetables (seared side up if seared).
6. Roast for 20-25 minutes, until the chicken reaches 165°F internally.
7. While the chicken roasts (start about 10 minutes in), make the orzo: bring the chicken broth and 1 cup water to a boil, add the orzo, and cook until al dente, about 8 minutes. Drain, toss with the butter, lemon zest, half the parsley, salt, and pepper.
8. Serve the chicken and vegetables with the lemon orzo, garnished with the remaining parsley.