Ingredients

The following ingredients have 6 Servings
  • 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

Instruction

  • 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.