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Chicken and Parmesan Roasted Zucchini

Delicious Chicken and Parmesan Roasted Zucchini Bowls You’ll Love

Chicken and Parmesan Roasted Zucchini bowls are bursting with high-protein goodness, featuring savory ground chicken and perfectly roasted garlic parmesan zucchini.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Sauce
  • 1 tablespoon Olive Oil Used for sautéing ground chicken and roasting zucchini; substitute with avocado oil for a higher smoke point.
  • 1 pound Ground Chicken Breast The main protein source; provides a lean and healthy base, swap with ground turkey for a different flavor.
  • 1 medium Sweet Onion Adds sweetness and depth to the sauce; yellow onion or shallots work great if preferred.
  • 2 cups Pasta Sauce Contributes moisture and flavor; Rao's vodka sauce is an excellent option but any favorite pasta sauce will do.
  • 1 cup Chicken Bone Broth or Water Enhances flavor and moisture in the sauce; for a vegetarian option, use vegetable broth.
For the Roasted Zucchini
  • 2-3 medium Zucchini Squash Roasted to add a tender, flavorful component; substitute with broccoli or bell peppers if desired.
  • 1 cup Grated Parmesan Cheese Adds a salty, umami flavor to the roasted zucchini; freshly grated enhances taste far better than pre-packaged.
  • 1 teaspoon Garlic Powder Seasoning for the zucchini, enhancing flavor; fresh garlic is a wonderful alternative.
  • 1 teaspoon Black Pepper Seasoning for the zucchini, enhancing flavor.
For the Base
  • 1 cup Orzo Serves as the base of the bowls; can be substituted with any other pasta, rice, or grain for variety.
For Garnish
  • 1/4 cup Fresh Basil or Parsley Adds garnish and freshness, but feel free to omit if not available.
  • 2 tablespoons Calabrian Chiles Optional garnish for spice; use crushed red pepper flakes for a similar heat.
  • 1 lemon Lemon Wedges Adds brightness when squeezed on the final dish; lime can replace it for a zesty twist.

Equipment

  • Dutch oven
  • Baking Sheet
  • large pot
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 450°F (230°C) and bring a large pot of salted water to a boil for the orzo.
  2. In a Dutch oven, heat olive oil over medium-high heat. Add ground chicken and cook for 3-4 minutes until browned. Add diced sweet onion and cook for 2-3 more minutes.
  3. Stir in pasta sauce and chicken bone broth or water. Let it simmer for 5-7 minutes.
  4. Toss sliced zucchini with olive oil, grated parmesan, garlic powder, and black pepper in a mixing bowl. Spread evenly on a baking sheet.
  5. Roast zucchini in the oven for 25-30 minutes until golden brown and tender, shaking the baking sheet halfway through.
  6. Cook orzo in boiling water according to package instructions for 12-14 minutes. Drain and reserve some water if needed.
  7. In each bowl, place about 1 cup of cooked orzo. Spoon 7 oz of chicken mixture over orzo and top with 75g of roasted zucchini.
  8. Garnish with extra parmesan, chopped basil or parsley, Calabrian chiles, and lemon juice before serving.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 35gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 25mgCalcium: 250mgIron: 3mg

Notes

Store separately in airtight containers for up to 4 days to maintain texture. Freeze portions for up to 3 months.

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