Balsamic Chicken Veggie Orzo (Printer-friendly)
Tender balsamic-glazed chicken with roasted vegetables over 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
# Method:
01 - Preheat oven to 425°F.
02 - Whisk together balsamic vinegar, olive oil, garlic, honey, oregano, salt, and pepper. Place chicken breasts 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 on a large baking sheet.
04 - Remove chicken from marinade, reserving the liquid. Place chicken on the baking sheet with the vegetables.
05 - Roast for 20-25 minutes, flipping chicken halfway through, until chicken reaches internal temperature of 165°F and vegetables are tender. Brush chicken with reserved marinade during the last 5 minutes of roasting.
06 - 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 extra herbs if desired.
# Expert Tips:
01 -
- The balsamic glaze creates this beautiful sticky finish that makes even basic chicken breasts taste restaurant-quality
- Everything roasts on one sheet pan so cleanup is practically nonexistent
- The orzo soaks up all those roasted vegetable juices creating the most flavorful base
02 -
- I learned the hard way that crowded vegetables steam instead of roast, so use a large enough baking sheet or roast in two batches
- The chicken will continue cooking slightly after it comes out of the oven, so pull it when it hits 160°F and let it rest
- Reserving some marinade for brushing at the end is what creates that restaurant-worthy glaze
03 -
- Pound your chicken to even thickness before marinating for the most consistent cooking results
- Let the roasted vegetables sit on the hot pan for 5 minutes after removing from the oven to finish caramelizing