Roasted Lemon Orzo with Chicken & Veggies
This is a deliciously bright, and basic one-pan dinner. I used just tomatoes and basil in this version, and it was yummy; kalamata olives and zucchini would be great additions! See note below about trying other veggie variations. Serves 4
Note: both rice and orzo cook really well in the oven. If you like the method, experiment with variations. For rice, process is the same, except 1½ c. dry rice needs 2½ c. hot liquid, and it will take longer to cook than orzo, 20-30 minutes. Try seasoning your liquid with teriyaki/ginger/soy for oven-roasted "fried rice", or add a can of beans to the rice, along with chili, cumin, garlic powders for a southwest flavored dish.
Preheat oven to 400.
Grease a rimmed sheet pan, and place in the hot oven.
Toss together in a bowl:
1 pint (about 1½ c.) halved cherry tomatoes
Juice and zest of 1 small lemon
3 Tbsp. olive oil
1 clove garlic, pressed or minced
A good dash of salt
Spread the tomato mixture onto the hot sheet pan, and return to oven for 10 minutes.
Meanwhile, bring a kettle of water to a boil.
Remove from tomatoes from oven, mush down the tomatoes a little to squeeze out juice.
Stir in:
3 Tbsp. white wine
1⅓ c. dry orzo
Then carefully pour in:
2 c. boiling water
2 c. chopped/shredded cooked chicken
Stir and spread around evenly, and cover tightly with foil.
Carry (carefully) to oven, and bake for 15 minutes.
Uncover and stir in:
2-3 Tbsp. snipped fresh basil
Sprinkle with:
¼ c. shredded mozzarella
Return to oven and continue cooking another 5+ minutes, or until liquid has absorbed and cheese has browned.
Recipe created or adapted by Liz Talley, Urban Graze
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