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Easy Balsamic Chicken & Veggie Orzo Recipe

Easy Balsamic Chicken & Veggie Orzo Recipe
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★★★★★

5.3 from 24 reviews

A vibrant and flavorful one-pan meal featuring tender balsamic-glazed chicken breasts served over a bed of orzo pasta with sautéed vegetables, combining wholesome ingredients for a quick and easy dinner.

Ingredients

Scale

Chicken

  • 4 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1 teaspoon dried oregano, divided
  • 1 tablespoon olive oil (for cooking chicken)

Vegetables & Orzo

  • 1 cup orzo pasta
  • 2 cups chicken broth
  • 1 cup cherry tomatoes, halved
  • 1 zucchini, diced
  • 1 bell pepper, diced
  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil (for sautéing vegetables)

Sauce & Garnish

  • 3 tablespoons balsamic vinegar
  • Fresh basil for garnish

Instructions

  1. Prepare the Chicken: Season the chicken breasts with salt, pepper, and half of the dried oregano. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Cook the chicken for 6-7 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove the chicken from the pan and set aside to rest.
  2. Sauté the Vegetables: In the same pan, add the remaining 1 tablespoon of olive oil. Add the chopped red onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
  3. Add Vegetables and Orzo: Add the diced bell pepper and zucchini to the pan, cooking for 3-4 minutes until they start to soften. Stir in the orzo pasta, coating it well with the oil and vegetables.
  4. Add Liquid and Simmer: Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to medium-low, cover the pan, and simmer for 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
  5. Finish the Dish: Slice the rested chicken into strips. Add the cherry tomatoes, balsamic vinegar, and the remaining oregano to the pan. Gently fold in the sliced chicken and cook for 2-3 minutes until the tomatoes are warmed and the balsamic vinegar forms a light glaze.
  6. Serve: Remove the pan from the heat. Garnish with fresh basil leaves and serve immediately while hot.

Notes

  • Use low-sodium chicken broth to control salt levels.
  • For extra flavor, marinate chicken breasts in balsamic vinegar and oregano for 30 minutes before cooking.
  • Vegetables can be substituted with seasonal favorites like asparagus or mushrooms.
  • Orzo can be replaced with other small pasta shapes or even quinoa for variation.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: balsamic chicken, orzo pasta, one-pan meal, easy dinner, sautéed vegetables, Mediterranean recipe

Find it online: https://kitchenbyrita.com/easy-balsamic-chicken-and-veggie-orzo-recipe/