Cheesy Zucchini Chicken and Rice Bake

From: Half Baked Harvest

Made entirely in one pot in under an hour using healthy vegetables and herbs...so darn easy, and so darn delicious!


Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6

Ingredients

• 2 tablespoons extra virgin olive oil
• 3 small/medium zucchini, chopped
• kosher salt and black pepper
• 1 yellow onion, chopped
• 1 pound boneless chicken breasts, cut into cubes
• 2 tablespoons salted butter
• 2 cloves garlic, minced or grated
• 1 1/2 cups basmati or jasmine rice
• 1/2 cup dry orzo pasta (use gluten-free if needed)
• 2 tablespoons fresh thyme leaves
• 3 cups low sodium chicken broth
• 1/2 teaspoon cayenne pepper more or less to taste
• 3/4 cup shredded Havarti cheese
• 3/4 cup shredded sharp cheddar cheese
• 2-4 tablespoons everything bagel spice (optional)
• 1 tablespoon chopped fresh chives
• fresh basil, for serving

Instructions

• Preheat the oven to 425 degrees F.

• 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.

• 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.

• 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.

• 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.

Recipe Notes

To Make Ahead: Prepare the casserole through step 4. Let cool, then cover and keep in the fridge for up to 2 days. To bake, remove from the fridge and let sit at room temp while the oven preheats. Bake as directed.

To Freeze: Prepare the casserole through step 4. Let cool, then cover tightly. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 2-3 hours. Bake as directed.

Gluten-Free Orzo: I love DeLallo brand gluten-free orzo.