Ingredients
Scale
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, sliced
- 1 zucchini, sliced
- 3 cloves garlic, minced
- 1/4 cup balsamic vinegar
- 2 cups chicken broth
- Salt and pepper to taste
- Fresh basil and parmesan for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper and sear until golden brown, about 5 minutes per side. Remove and set aside.
- Add garlic to the skillet and sauté until fragrant. Stir in orzo, cherry tomatoes, bell peppers, and zucchini. Cook for 2-3 minutes.
- Pour in balsamic vinegar and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until orzo is cooked and liquid is absorbed.
- Return chicken to the skillet, spooning sauce over, and cook for an additional 5 minutes until heated through.
- Garnish with fresh basil and parmesan before serving.
Notes
- Adjust vegetables based on availability. For extra flavor, add a splash of lemon juice or red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten-Free (if using gluten-free orzo)
Nutrition
- Serving Size: 1 plate
- Calories: 420 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg