Ingredients
For the vegetables:
3 cups broccoli florets, cut into florets
2x medium zucchini, cut into 1 inch pieces
2 cups baby tomatoes
2 bell peppers, cut into 1 inch pieces
¼ cup olive oil
½ tsp coarse salt
Ground pepper
½ tsp garlic powder
½ tsp dried oregano
Optional: chili flakes
For the orzo:
2/3 cup dried orzo
Shredded parmesan cheese
For the chicken:
1x Massimos to-go chicken (2x breaded chicken breasts)
Instructions
- Preheat the oven to 425F.
- Bring a medium pot of water to a boil, salting generously and cook the orzo once the water is boiling.
- While the orzo is cooking, prep the vegetables.
- Then add all of the chopped vegetables to a large sheet pan (make sure it’s large enough to add the chicken breasts towards the end of cooking time).
- Mix together the olive oil, salt and pepper, garlic powder, oregano and chili flakes. Then pour over the vegetables on the sheet pan and toss.
- Bake for 25 minutes, toss and then add the chicken to the middle of the pan.
- Bake for an additional 8 minutes to warm up the chicken.
- To serve, slice one of the large chicken pieces, serving half per plate and save the other piece of chicken for lunch. Add orzo to the plate, top with vegetables *save half of the vegetables for lunch tomorrow,* top with parmesan cheese.
Want to make this for dinner & make lunch the next day? Follow the instructions here to make Chicken, Vegetable & Quinoa Bowls
TIPS
- Want to make this a dinner for 4? Double the amount of orzo. Then serve everything on the pan, divided between 4 plates.