Ingredients
Scale
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 zucchini, diced
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 1/4 cup balsamic vinegar
- 2 cups chicken broth
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then cook until browned and cooked through, about 6-7 minutes per side. Remove and set aside.
- In the same skillet, add garlic and cook until fragrant, about 1 minute.
- Add balsamic vinegar and cook for 2 minutes, scraping up any browned bits.
- Stir in chicken broth and bring to a simmer.
- Add orzo, cherry tomatoes, zucchini, and red bell pepper. Cover and cook for 10-12 minutes, until orzo is tender and vegetables are roasted.
- Return chicken to the skillet to reheat, then garnish with fresh basil before serving.
Notes
- You can substitute chicken with tofu for a vegetarian version.
- Adjust balsamic vinegar for a sweeter or tangier flavor.
- Serve with a side of sautéed greens for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Healthy
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 470 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 125mg