10 MINUTE DINNER IDEA

🍋 Dump & Bake Lemon Chicken, Zucchini & Squash Orzo Ingredients * 1½–2 lbs boneless, skinless chicken breasts * 1 cup uncooked orzo * 1¾ cups chicken broth * ½ cup heavy cream * 1 zucchini, chopped * 1 yellow squash, chopped * 3 cloves garlic, minced (or 1 tsp garlic powder) * Zest of 1 lemon * Juice of 1 lemon * 1 tsp Italian seasoning * 1 tsp garlic powder * 1 tsp onion powder * Salt & pepper, to taste * Paprika, for seasoning the chicken * 1–2 sprigs fresh rosemary (optional) * ¾ cup grated Parmesan cheese * Fresh parsley, chopped, for garnish (optional) Instructions 1. Preheat oven to 375°F. 2. Add the orzo, chicken broth, heavy cream, zucchini, squash, garlic, lemon zest, lemon juice, Italian seasoning, garlic powder, onion powder, salt, and pepper to a greased 9x13-inch baking dish. Stir until well combined. 3. Nestle the chicken breasts into the mixture. If using, tuck the fresh rosemary sprigs around the chicken. 4. Season the chicken generously with salt, pepper, garlic powder, onion powder, and paprika. 5. Cover tightly with foil and bake for 45–55 minutes, or until the chicken reaches 165°F and the orzo is tender. Cooking time will vary depending on the thickness of your chicken breasts, so use a meat thermometer to ensure they reach 165°F. 6. Remove and discard the rosemary sprigs. Stir in the Parmesan cheese, then return the dish to the oven, uncovered, for 5 minutes, or until the Parmesan has melted into the sauce. 7. Remove the chicken, shred or slice if desired, then return it to the pan. Garnish with fresh parsley and serve. Notes * If you prefer your zucchini and squash to have more bite, add them during the last 15–20 minutes of baking. Adding them at the beginning will result in softer, more tender vegetables. * Cover the baking dish tightly with foil to ensure the orzo cooks evenly and stays creamy. * Freshly grated Parmesan will melt the smoothest, but pre-grated Parmesan also works well.