Preheat oven to 400 degrees

Bring a pot of salted water to boil for the orzo.

Slice zucchini and coat with 1/2Tbsp olive oil, 1/2Tbsp Italian seasoning, salt, and pepper. Place on cooking sheet and set aside.

Combine 1cup panko, 1cup parmesan, 1-1/2Tbsp Italian seasoning, salt, and pepper for coating.

Pat dry chicken breasts with paper towels and place on a baking sheet sprayed with olive oil. Season with salt and pepper.

Cover each chicken breast with Dijon mustard. Coat breasts with 1cup of parmesan coating. Place in the oven for 20 minutes, or until internal temp reaches 165F.

After 7 minutes place zucchini on top rack in oven and cook for ~13 minutes, until soft.

Once water begins to boil add orzo to the pot and cook 8-10 minutes then drain water and set aside.

Cut mozzarella into cubes. Open roma tomatoes and drain juice.

Once the zucchini and chicken have finished cooking. Increase oven temperature to 500 degrees. Dust zucchini and tomatoes with 1cup parmesan coating and mozzarella. Bake 5 minutes, until the mozzarella is melted.

Add a squirt of lemon juice to the orzo and mix. Divide orzo between plates. Top with veggies and chicken. Rip off parsley leaves and add for garnish.