Ingredients:

2 large chicken breasts, boneless and skinless

¼ cup unsalted butter, melted

3 garlic cloves, minced

1 tsp paprika

1 tsp dried thyme

Salt and pepper to taste

1 ½ cups orzo pasta

2 cups mixed vegetables (zucchini, cherry tomatoes, bell peppers, and carrots), diced

2 tbsp olive oil

¼ tsp garlic powder

¼ tsp onion powder

2 cups chicken broth

¼ cup grated Parmesan cheese (optional)

2 tbsp fresh parsley, chopped

Directions:

Preheat your oven to 400°F (200°C).

In a small bowl, mix melted butter, minced garlic, paprika, thyme, salt, and pepper. Brush the mixture evenly over the chicken breasts.

Place the chicken on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F).

Meanwhile, toss the diced vegetables with olive oil, garlic powder, onion powder, salt, and pepper. Spread them on a separate baking sheet and roast for 15-20 minutes or until tender and slightly charred.

Cook the orzo in a pot of boiling chicken broth according to package instructions. Drain and set aside.

Combine the cooked orzo with the roasted vegetables, Parmesan cheese (if using), and parsley.

Slice the baked chicken and serve it over the orzo and veggie mixture. Garnish with additional parsley if desired.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 320 kcal | Servings: 4 servings