Balsamic Chicken Veggie Orzo (Print Page)

Tender balsamic-glazed chicken with roasted vegetables over herb-infused orzo pasta for a satisfying Mediterranean dinner.

# What You 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 reserving remaining marinade and place on the baking sheet with the vegetables.
05 - Roast for 20 to 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.

# Expert Tips:

01 -
  • The balsamic glaze creates this gorgeous sticky coating that makes the chicken taste restaurant fancy
  • Everything roasts on one sheet pan so cleanup is practically nonexistent
  • The orzo absorbs all those pan juices and becomes impossibly creamy without any heavy cream
02 -
  • Do not skip brushing the chicken with the reserved marinade at the end because that step creates the actual glaze
  • Chicken breasts vary wildly in size so use a meat thermometer and pull at 165F for juicy results
  • The vegetables will release liquid as they roast which mixes with the balsamic to create an incredible pan sauce
03 -
  • Line your baking sheet with parchment paper for effortless cleanup
  • Let the chicken rest for 5 minutes before slicing to keep all the juices inside

Return