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–+ servings
two ground chicken and zucchini orzo bowls with calabrian chiles, lemon wedges, grated parmigiano reggiano, and basil
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5 from 1 vote

Ground Chicken and Parmesan Roasted Zucchini Bowls

High protein meal prep bowls with Italian style ground chicken and garlic parmesan roasted zucchini served over orzo.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Ground Chicken Recipes
Cuisine: Italian
Keyword: chicken and zucchini bowls, chicken orzo bowls, garlic parmesan zucchini, ground chicken and orzo, ground chicken and zucchini, oven baked zucchini, parmesan roasted zucchini
Servings: 8 Bowls
Calories: 505kcal
Author: Mason Woodruff

Ingredients

For the Chicken

  • 1 Tablespoon 16g Olive Oil
  • 2 pounds Ground Chicken Breast
  • 1 large Sweet Onion finely diced
  • 24 oz jar Pasta Sauce I used Rao's Vodka Sauce
  • 1 cup Chicken Bone Broth or Water

For the Zucchini

  • 4 medium Zucchini Squash cut into half moons
  • 3 Tablespoons 48g Olive Oil
  • 1/2 cup 60g Grated Parmesan Cheese
  • Sprinkle of Garlic Powder and Black Pepper

For the Orzo

  • 2 cups 16 oz dry weight Orzo*
  • Salted Boiling Water

For Garnishing

  • Fresh Basil or Parsley
  • Parmigiano Reggiano or Parmesan
  • Calabrian Chiles
  • Lemon Wedges

Instructions

  • Preheat your oven to 450ºF and bring a pot of salted water to a boil.
  • Heat a Dutch oven or large braising pan over medium-high heat with 1 tablespoon of olive oil. Add the ground chicken and brown one side for 3-4 minutes until golden brown before breaking apart and adding the diced onion. Cook for another 5-6 minutes until the onions have softened and the chicken is fully cooked.
  • Add the pasta sauce and chicken broth to the pan and stir everything together. Bring to a simmer until ready to serve.
  • Toss the zucchini with the olive oil, grated parmesan, garlic powder, and black pepper. Transfer to two half sheet pans in an even layer. Bake for 15 minutes with one sheet pan on the top rack, and one sheet pan on the middle rack before swapping and baking an additional 10-15 minutes until golden brown.
  • Add the orzo to the boiling water and cook for 12-14 minutes until just tender. Drain and serve while warm.
  • To assemble each bowl, add 1 cup of cooked orzo, about 7 ounces of chicken, and about 75 grams of roasted zucchini.
  • Garnish with freshly grated parmigiano reggiano or a dollop of ricotta cheese, fresh basil or herbs, Calabrian chiles, and a squeeze of fresh lemon, if desired.

Notes

*Feel free to use another pasta, rice, or grain if you prefer.
This recipe is geared towards meal prep. If you're cooking for one or two people and/or prefer smaller servings, you can easily half the recipe.

Nutrition

Serving: 1bowl (1 cup cooked orzo with 7 oz chicken and 75g roasted zucchini) | Calories: 505kcal | Carbohydrates: 51g | Protein: 38g | Fat: 17g | Fiber: 4g