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A colorful bowl of High Protein Roasted Vegetable Orzo with roasted zucchini, peppers, and grilled chicken.

High Protein Roasted Vegetable Orzo

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 510 kcal

Ingredients
  

  • 1.1 lbs boneless skinless chicken breast, cubed
  • 200 g dry orzo pasta
  • 2 medium zucchinis , diced
  • 2 red bell peppers, diced
  • 1 red onion , sliced
  • 1 cup cherry tomatoes
  • 3 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 cup fat -free or low-fat crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh lemon juice
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper

Instructions
 

  • Preheat oven to 400°F (200°C) and line two large baking sheets with parchment paper.
  • In a large bowl, toss the zucchini, bell peppers, red onion, and cherry tomatoes with 2 tablespoons of olive oil, oregano, salt, and pepper.
  • Spread vegetables on the first baking sheet and place chicken cubes on the second baking sheet seasoned with garlic powder and a pinch of salt.
  • Roast both sheets in the oven for 20 to 25 minutes until the vegetables are tender and chicken reaches an internal temperature of 165°F (74°C).
  • While roasting, bring a large pot of salted water to a boil and cook the orzo according to package instructions until al dente.
  • Drain the orzo and return it to the pot or a large mixing bowl.
  • Add the roasted vegetables, cooked chicken, remaining 1 tablespoon of olive oil, lemon juice, and chopped parsley to the orzo.
  • Gently fold in the crumbled feta cheese and serve immediately while warm or refrigerate for meal prep.