Dump & Bake Lemon Chicken, Zucchini & Squash Orzo

6 meals (estimated)

From a reel by Whitney Kai Lyn — watch the original

Ingredients

• 1½–2 lbs boneless, skinless chicken breasts
• 1 cup uncooked orzo
• 1¾ cups chicken broth
• ½ cup heavy cream
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 3 cloves garlic, minced (or 1 tsp garlic powder)
• Zest of 1 lemon
• Juice of 1 lemon
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt & pepper, to taste
• Salt & pepper, to taste
• Paprika, for seasoning the chicken
• 1–2 sprigs fresh rosemary (optional)
• ¾ cup grated Parmesan cheese
• Fresh parsley, chopped, for garnish (optional)

Instructions

1. Preheat the oven to 375°F.
2. In a greased 9x13-inch baking dish, combine the orzo, chicken broth, heavy cream, chopped zucchini, chopped squash, minced garlic, lemon zest, lemon juice, Italian seasoning, garlic powder, onion powder, salt, and pepper. Stir to combine.
3. Place the chicken breasts into the orzo mixture. Add rosemary sprigs if using.
4. Season the chicken with salt, pepper, garlic powder, onion powder, and paprika.
5. Cover the dish tightly with foil and bake for 45 to 55 minutes, or until the chicken reaches an internal temperature of 165°F and the orzo is tender.
6. Remove the rosemary sprigs. Stir in the Parmesan cheese and bake uncovered for 5 minutes until the cheese is melted.
7. Remove the chicken, shred or slice it, then return it to the pan. Garnish with parsley if desired before serving.