Balsamic Chicken Veggie Orzo (Printer-friendly)
Tender balsamic-glazed chicken with roasted zucchini, bell peppers, and herbed orzo pasta
# 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
# Directions:
01 - Preheat oven to 425°F.
02 - In a small bowl, whisk together balsamic vinegar, 2 tablespoons olive oil, garlic, honey, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Place chicken breasts in a shallow dish and pour marinade over. Marinate for at least 15 minutes.
03 - Toss zucchini, bell peppers, red onion, and cherry tomatoes with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread on a large baking sheet.
04 - Remove chicken from marinade, reserving the remaining liquid. Place chicken on the baking sheet with the vegetables.
05 - Roast for 20 to 25 minutes, flipping chicken halfway through, until chicken reaches an internal temperature of 165°F and vegetables are tender. Brush chicken with reserved marinade during the last 5 minutes of roasting.
06 - While chicken roasts, cook orzo in chicken broth or water according to package directions until al dente. Drain and toss with parsley, basil, and lemon juice.
07 - Divide orzo among plates. Top with roasted vegetables and sliced chicken. Garnish with additional herbs if desired.
# Expert Advice:
01 -
- The balsamic glaze creates that restaurant quality finish without any fancy techniques
- Everything roasts on one sheet pan so cleanup is practically nonexistent
- The orzo absorbs all those roasted vegetable juices making every bite flavorful
02 -
- Do not marinate the chicken longer than an hour or the acid will start to break down the texture
- Let the chicken rest for 5 minutes before slicing to keep all those juices inside
- The orzo continues absorbing liquid so serve immediately after tossing with herbs
03 -
- Line your baking sheet with parchment paper for the easiest cleanup ever
- Use a rimmed baking sheet to catch all those delicious vegetable juices