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–+ servings
Chicken and Parmesan Roasted Zucchini

Savor Chicken and Parmesan Roasted Zucchini for a Healthier Meal

Enjoy a nourishing Chicken and Parmesan Roasted Zucchini dish packed with protein, perfect for busy weeks and meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bowl
  • 2 tablespoons Olive Oil Substitute with avocado oil if preferred.
  • 1 pound Ground Chicken Breast Ground turkey can be used as an alternative.
  • 1 medium Sweet Onion Yellow onion works as well.
  • 1 cup Pasta Sauce E.g., Rao's Vodka Sauce.
  • 1/4 cup Chicken Bone Broth or Water Use vegetable broth for a vegetarian option.
  • 2 medium Zucchini Can substitute with broccoli or bell peppers.
  • 1/2 cup Grated Parmesan Cheese Nutritional yeast can be used for a dairy-free option.
  • 1 teaspoon Garlic Powder Fresh garlic is a stronger alternative.
  • to taste Black Pepper
  • 1 cup Orzo Quinoa or whole grain pasta can be used instead.
  • to taste Fresh Basil or Parsley Arugula or spinach can be good substitutes.
  • to taste Parmigiano Reggiano Freshly grated enhances the flavor.
  • optional Calabrian Chiles Red pepper flakes can be used for heat.
  • optional Lemon Wedges Squeeze over the dish for extra flavor.

Equipment

  • Dutch oven or large skillet
  • baking sheet
  • large pot

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 450°F (232°C) and bring a large pot of salted water to a boil for the orzo.
  2. In a Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add 1 pound of ground chicken and cook for 3–4 minutes until browned. Add diced onion and sauté for another 2–3 minutes until softened.
  3. Stir in 1 cup of pasta sauce and 1/4 cup of chicken bone broth, and let it simmer on low heat for about 5–7 minutes.
  4. Toss sliced zucchini in a bowl with 2 tablespoons of olive oil, 1/2 cup of grated Parmesan, garlic powder, and black pepper. Spread on a baking sheet and roast for 25–30 minutes.
  5. Cook the orzo in boiling water according to package instructions for 12–14 minutes. Drain and set aside.
  6. Assemble the bowls with 1 cup of cooked orzo, 7 ounces of the chicken mixture, and top with roasted zucchini.
  7. Garnish with Parmigiano Reggiano and basil or parsley. Serve warm, optionally with lemon wedges.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 35gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 1000IUVitamin C: 30mgCalcium: 300mgIron: 3mg

Notes

Store leftovers in airtight containers; keeps fresh in the fridge for up to four days.

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