halfbakedharvest4.3
Cheesy Zucchini Chicken and Rice Bake
Made entirely in one pot in under an hour using healthy vegetables and herbs...so darn easy, and so darn delicious!
👥 6 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 15 min🔥 Cook: 40 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pot
- ●oven
- ●casserole dish
📝 Preparation Steps
1
1. Preheat the oven to 425 degrees F. 2. Heat 1 tablespoon olive oil in a large pot over medium heat. When the oil shimmers, add the zucchini and season with salt and pepper. Cook until the zucchini is golden, ⏱️ 5-8 minutes. Remove the zucchini from the skillet and set aside.3. To the skillet, add the remaining oil and the onion. Cook until fragrant, about ⏱️ 5 minutes. Stir in the chicken and season with salt and pepper. Cook until the chicken is seared, ⏱️ 2-3 minutes. Add the butter, garlic, rice, orzo, and thyme, and cook until golden and toasted, ⏱️ 2-3 minutes. Add the broth and bring to a boil over high heat. Add the zucchini back to the skillet. Add the cayenne and a large pinch each of salt and pepper. Bring to a boil, cover, and reduce heat to low. Cook, covered for ⏱️ 15-20 minutes, until the rice is mostly cooked.4. Once the rice is cooked, stir in 1/2 cup of the Havarti and 1/2 cup of the cheddar. If needed, transfer the rice to an oven-safe casserole dish. Scatter the remaining 1/4 cup of each cheese overtop the casserole. Sprinkle on the everything spice and chives.5. Transfer to the oven and bake ⏱️ 10-15 minutes, until the cheese is melted. Switch the oven to broil and broil ⏱️ 1-2 minutes, until the cheese on top is becoming crispy. Serve warm with fresh basil.
garlic, minced or grated2 clovesfresh basil, for serving
Nutrition Facts
calories
763 kcal
serving Size
1 serving
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...