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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