Balsamic Chicken Veggie Orzo (Print Version)
Tender balsamic-glazed chicken with roasted vegetables and herbed orzo pasta for a wholesome Mediterranean meal.
# What You'll Need:
→ For the Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1/4 cup balsamic vinegar
03 - 2 tablespoons olive oil
04 - 2 cloves garlic, minced
05 - 1 tablespoon honey
06 - 1 teaspoon dried oregano
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ For the Veggies
09 - 1 medium zucchini, diced
10 - 1 red bell pepper, diced
11 - 1 yellow bell pepper, diced
12 - 1 small red onion, chopped
13 - 1 cup cherry tomatoes, halved
14 - 2 tablespoons olive oil
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper
→ For the Orzo
17 - 1 1/2 cups dry orzo pasta
18 - 4 cups low-sodium chicken broth or water
19 - 2 tablespoons fresh parsley, chopped
20 - 1 tablespoon fresh basil, chopped
21 - 1 tablespoon lemon juice
# Step-by-Step Guide:
01 - Preheat oven to 425°F.
02 - Whisk together balsamic vinegar, olive oil, garlic, honey, oregano, salt, and pepper in a small bowl. Place chicken in a shallow dish and pour marinade over. Let marinate for at least 15 minutes.
03 - Toss zucchini, bell peppers, red onion, and cherry tomatoes with olive oil, salt, and pepper. Spread evenly on a large baking sheet.
04 - Remove chicken from marinade, reserving the liquid. Place chicken on the baking sheet alongside the vegetables.
05 - Roast for 20-25 minutes, flipping chicken halfway through. Cook until chicken reaches internal temperature of 165°F and vegetables are tender. Brush chicken with reserved marinade during the final 5 minutes.
06 - Cook orzo in chicken broth or water according to package directions until al dente. Drain well and toss with parsley, basil, and lemon juice.
07 - Divide orzo among plates, top with roasted vegetables and sliced chicken. Garnish with additional fresh herbs if desired.
# Expert Suggestions:
01 -
- One pan means almost zero cleanup and the roasted vegetables absorb all those delicious pan juices
- The balsamic glaze caramelizes into this gorgeous sticky coating that makes everything taste restaurant fancy
02 -
- The chicken will continue cooking slightly when you remove it from the oven, so don't overcook it trying to reach 165°F
- Line your baking sheet with parchment paper if you want to avoid scrubbing later
03 -
- Pat the chicken dry before marinating so the glaze actually sticks
- Don't crowd the baking sheet or the vegetables will steam instead of roast