Ground Chicken and Parmesan Roasted Zucchini Bowls Recipe
This Ground Chicken and Parmesan Roasted Zucchini Bowls recipe is a comforting, flavorful dish featuring tender ground chicken simmered in a rich vodka pasta sauce, paired with cheesy roasted zucchini and perfectly cooked orzo. Ideal for a wholesome weeknight meal, it combines protein, veggies, and carbs into a satisfying, colorful bowl garnished with fresh herbs and zesty lemon.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Italian-American
Ingredients
Scale
Chicken and Sauce
- 1 Tablespoon (16g) Olive Oil
- 2 pounds Ground Chicken Breast
- 1 large Sweet Onion, finely diced
- 24 oz jar Pasta Sauce (Rao’s Vodka Sauce recommended)
- 1 cup Chicken Bone Broth or Water
Roasted 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
Orzo
- 2 cups (16 oz dry weight) Orzo
- Salted Boiling Water (enough to cook orzo)
Garnishes
- Fresh Basil or Parsley
- Parmigiano Reggiano or Parmesan Cheese
- Calabrian Chiles
- Lemon Wedges
Instructions
- Preheat and Prepare: Preheat your oven to 450ºF and bring a pot of salted water to a boil for cooking the orzo.
- Cook Ground Chicken and Onion: 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, then break it apart and add the diced onion. Cook for another 5-6 minutes until onions soften and chicken is fully cooked through.
- Add Sauce and Simmer: Stir in the pasta sauce and chicken bone broth (or water). Bring the mixture to a simmer and let it cook gently until ready to serve.
- Roast the Zucchini: Toss the zucchini half moons with 3 tablespoons of olive oil, grated parmesan, garlic powder, and black pepper. Arrange the zucchini evenly on two half sheet pans. Place one sheet pan on the top oven rack and the other on the middle rack. Bake for 15 minutes, then swap the pan positions and bake an additional 10-15 minutes until the zucchini is golden brown and tender.
- Cook the Orzo: Add the orzo to the boiling salted water and cook for 12-14 minutes until just tender. Drain well and keep warm.
- Assemble the Bowls: In serving bowls, add 1 cup of cooked orzo, about 7 ounces of the chicken and sauce mixture, and approximately 75 grams of the roasted zucchini.
- Garnish and Serve: Top each bowl with freshly grated Parmigiano Reggiano or a dollop of ricotta cheese. Garnish with fresh basil or parsley, Calabrian chiles, and a squeeze of fresh lemon to taste. Serve immediately.
Notes
- Rao’s Vodka Sauce is recommended for rich flavor, but any good quality pasta sauce works well.
- You can substitute chicken bone broth with water if preferred.
- Adjust roasting time for zucchini depending on your oven; look for a golden brown and tender texture.
- Use fresh herbs and lemon at the end for brightness and balance.
- Orzo can be replaced with any small pasta shape if desired.
Keywords: ground chicken, roasted zucchini, parmesan, orzo, Italian, pasta bowl, healthy dinner, easy recipe, weeknight meal
