Chicken with Orzo & Cheesy Fall Veggies

Step 1

Preheat the oven to 425°F. If you are using fresh butternut squash, peel & deseed. Then dice the squash into bite-sized pieces.

Step 2

Cut the cauliflower into bite-sized florets.

Step 3

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.

Step 4

As the veggies roast, cook the orzo according to package instructions. Drain & set aside.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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!

Step 9

Slice up the roasted chicken. Serve with cheesy veggies & herby orzo. Enjoy!