Easy Balsamic Chicken & Veggie Orzo

• servings: 4 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

4 boneless, skinless chicken breasts

1 cup orzo pasta

2 cups chicken broth

1 cup cherry tomatoes, halved

1 zucchini, diced

1 bell pepper, diced

1 red onion, chopped

3 tablespoons balsamic vinegar

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon dried oregano

Salt and pepper to taste

Fresh basil for garnish

Directions

In a large skillet, heat olive oil over medium heat. Season the chicken with salt, pepper, and oregano.

Cook chicken for 5–7 minutes per side until golden and cooked through. Remove and set aside.

In the same skillet, sauté garlic, tomatoes, zucchini, bell pepper, and red onion for 5 minutes until tender.

Stir in orzo and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 10–12 minutes until orzo is cooked and liquid absorbed.

Return chicken to the skillet, drizzle with balsamic vinegar, and cook for 2–3 minutes to combine flavors.

Garnish with fresh basil before serving.

Notes

Variation

Use boneless chicken thighs for extra juiciness – Thighs tend to stay more tender and flavorful compared to chicken breasts. They also hold up well during simmering, absorbing the balsamic glaze beautifully.

Swap orzo with couscous or quinoa – If you’re out of orzo or looking for a different grain texture, couscous cooks quickly and absorbs flavor well, while quinoa adds a protein boost and nutty flavor.

Add leafy greens like spinach or kale at the end – Stir in a few handfuls of spinach or chopped kale during the last couple of minutes of cooking to boost the nutrient content and add vibrant color.

Nutrition

• Serving Size: 1 plate
• Calories: 350 kcal
• Total Fat: 12 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 8.5 g
• Trans Fat: 0 g
• Cholesterol: 75 mg
• Sodium: 480 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 3 g
• Total Sugars: 5 g
• Protein: 30 g