Balsamic Chicken Veggie Orzo (Printable Version)
Tender glazed chicken with roasted vegetables over herbed orzo for a wholesome dinner.
# 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, olive oil, garlic, honey, oregano, salt, and pepper. Place chicken breasts in a shallow dish or zip-top bag and pour marinade over. 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 (reserve remaining marinade) and place on the baking sheet with the vegetables.
05 - Roast for 20–25 minutes, flipping chicken halfway through, until chicken is cooked through (internal temperature 165°F) and vegetables are tender. Brush chicken with reserved marinade during the last 5 minutes of roasting.
06 - Meanwhile, cook orzo according to package instructions in chicken broth or water until al dente. Drain and toss with parsley, basil, and lemon juice.
07 - To serve, divide orzo among plates, top with roasted veggies and sliced chicken. Garnish with extra herbs if desired.
# Top Tips:
01 -
- The balsamic glaze creates this sticky, sweet and tangy coating that makes everything taste restaurant quality
- Everything roasts on one pan so cleanup is practically nonexistent
- The orzo cooked in broth becomes so flavorful it could practically be a meal on its own
02 -
- Do not skip brushing the chicken with reserved marinade during the last 5 minutes, that is what creates the sticky glaze everyone loves
- The vegetables will shrink as they roast, so you can pile them higher than you think on the baking sheet
- Cook the orzo in broth if you possibly can, it makes such a difference in the final depth of flavor
03 -
- Pat the chicken dry before marinating so the glaze actually sticks instead of sliding off
- Line your baking sheet with parchment for cleanup that takes literally two seconds