Sheet Pan Chicken & Vegetables

A recipe that does double-duty! Using our delicious Massimo’s chicken, you’re already ahead of the game for dinner. Serve with a side of orzo pasta to complete the meal!

Sheet Pan Chicken & Vegetables

A recipe that does double-duty! Using our delicious Massimo’s chicken, you’re already ahead of the game for dinner. Serve with a side of orzo pasta to complete the meal!

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Sheet Pan Chicken & Vegetables

Prep Time

20 min

Total Time

40 min

Serves

2 people

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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.

TIPS

Want to make this a dinner for 4? Double the amount of orzo. Then serve everything on the pan, divided between 4 plates.
Want to make this for dinner & make lunch the next day? Follow the instructions here to make Chicken, Vegetable & Quinoa Bowls