Stovetop, Sheet Tray, Knife
Preheat the oven to 425°F. If you are using fresh butternut squash, peel & deseed. Then dice the squash into bite-sized pieces.
Cut the cauliflower into bite-sized florets.
Line a sheet tray with parchment paper & add the veggies in an even layer. Season with salt, pepper & a drizzle of olive oil. Garlic powder is the perfect addition if you have! Toss everything to evenly coat. Roast in the oven for 20 min at 425°F.
As the veggies roast, cook the orzo according to package instructions. Drain & set aside.
Remove the veggies from the oven & sprinkle with parmesan cheese. Toss them all together & gently push everything to one side of the tray to create space.
Pat the chicken dry & add it to the empty side of the tray. Season all over with salt, pepper & your favorite spices to jazz it up (we love garlic powder, & onion powder). Drizzle it with olive oil. Return everything to the oven to roast until the chicken is fully cooked (internal temp reaches 165°F), about 15-20 min.
Rinse & finely chop the parsley. Add the parsley to the drained orzo with a drizzle of olive oil & a pinch of salt. Mix it all together.
In the final two min of cooking time, remove the veggies & chicken from the oven. Top the veggies with shredded mozzarella & return to the oven to melt. This will take about 1-2 min!
Slice up the roasted chicken. Serve with cheesy veggies & herby orzo. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Chicken with Orzo & Cheesy Fall Veggies" contains 839 Energy, 41 g of Fat, 79 g of Carbohydrates, 55 g of Protein, 14 g of Fiber.