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cherry tomatoes zucchini garlic shallot extra virgin olive oil boneless skinless chicken breasts fresh basil chili flakes salt and pepper dry orzo pasta basil pesto water shredded mozzarella cheese
Preheat the oven to 400° F. In a 9×13 inch baking dish, add the tomatoes, zucchini, garlic, shallots, basil, chili flakes, salt, and pepper.
02
Add the oil and the chicken breasts and toss to combine. Roast for 10 minutes and then remove from the oven.
In the pan, add the dry orzo and pesto. Pour water over the top and stir with a fork to combine. Return the dish to the oven and bake for 12-15 minutes, or until most of the water has evaporated, but not all.
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Remove from the oven, stir the pasta gently with a fork and sprinkle shredded cheese over the top. Bake for another 10 minutes, until the cheese has melted, the sauce is bubbling, and the chicken has cooked through. Top with basil.
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