Balsamic Chicken and Veggie Orzo is a tasty dish that mixes juicy chicken with colorful veggies and small pasta. The balsamic sauce adds a yummy tang that ties everything together!
This dish is one of my go-tos because it’s so easy to make. Plus, it’s a fun way to sneak in those veggies without anyone noticing! Who doesn’t love a meal that looks good and tastes even better? 😄
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts or thighs are great for this dish. If you’re looking for a healthier option, consider using turkey breast instead. For a vegetarian version, try grilled tofu or chickpeas!
Orzo: Orzo is a rice-shaped pasta that soaks up flavor well. If you don’t have orzo, feel free to substitute with any small pasta like quinoa, couscous, or even farro for a more nutritious option.
Balsamic vinegar: This ingredient is key for that tangy flavor. If you don’t have balsamic, red wine vinegar works well too, although it won’t have the same richness. To make a sweet balance, add a little brown sugar or honey.
Vegetables: This recipe uses zucchini, bell pepper, and cherry tomatoes. You can get creative here! Feel free to swap in veggies like broccoli, spinach, or asparagus based on your preference or what you have on hand.
How Can You Cook the Perfect Chicken for This Dish?
Cooking chicken that is juicy and flavorful is essential for making Balsamic Chicken and Veggie Orzo. Here are some steps for getting it just right:
- Start with seasoned chicken: Always season your chicken with salt and pepper ahead of time to enhance its flavor.
- Use medium-high heat: This ensures a nice sear. If the heat is too high, the chicken can burn on the outside and remain raw inside.
- Don’t overcrowd the pan: If you’re cooking multiple pieces, give them space. This helps them cook evenly and develop a nice golden crust.
- Use a meat thermometer: Check for doneness at 165°F (75°C). This guarantees it’s cooked without becoming dry!
- Let it rest: After cooking, allow the chicken to rest for a few minutes before slicing. This helps retain juices.
These tips will help ensure your chicken is perfectly cooked and packed with flavor, making your Balsamic Chicken and Veggie Orzo a highlight of your meal!
Balsamic Chicken and Veggie Orzo
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breasts or thighs
- Salt and black pepper, to taste
- 2 tablespoons olive oil, divided
- 1 cup orzo pasta
- 1 small zucchini, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup yellow bell pepper, diced
- 1/2 small red onion, chopped
- 2 cloves garlic, minced
- 1/4 cup balsamic vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon dried Italian herbs (or a mix of oregano, thyme, and basil)
- Fresh rosemary sprigs, for garnish (optional)
- Fresh parsley or basil, chopped (optional for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and approximately 25 minutes of cooking time. So, you’ll be enjoying this delicious dish in about 40 minutes! Perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by seasoning the chicken breasts with salt and black pepper on both sides. This adds flavor right from the beginning!
2. Cook the Orzo:
Bring a medium pot of salted water to a boil. Once boiling, add the orzo and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain the orzo and set it aside for later.
3. Make the Balsamic Glaze:
In a small bowl, whisk together the balsamic vinegar and honey or maple syrup until well combined. Set this aside to use later.
4. Cook the Chicken:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken. Cook for 5-6 minutes on each side until it’s golden brown and has reached an internal temperature of 165°F (75°C). Once done, remove the chicken from the skillet and let it rest for a few minutes. Then, slice it into strips.
5. Sauté the Veggies:
In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the chopped red onion, zucchini, and yellow bell pepper. Sauté for about 4-5 minutes until they start to soften and become fragrant.
6. Add Garlic and Tomatoes:
Now, stir in the minced garlic and cherry tomatoes. Cook them together for an additional 2-3 minutes until the tomatoes soften but still hold their shape.
7. Combine Orzo and Veggies:
Add the cooked orzo back to the skillet with the sautéed veggies. Sprinkle in the dried Italian herbs and pour half of the balsamic glaze over everything. Gently toss to coat and heat through for about 1-2 minutes.
8. Serve:
On a plate, create a bed of the orzo and veggie mixture. Layer the sliced balsamic chicken on top and drizzle with the remaining balsamic glaze for that shiny, irresistible finish.
9. Garnish:
If you’d like, add fresh rosemary sprigs and some chopped parsley or basil for a beautiful presentation and herbaceous flavor. Enjoy!
Your colorful, flavorful Balsamic Chicken and Veggie Orzo is ready to be served! This dish offers a perfect balance of tangy balsamic, tender chicken, fresh veggies, and delightful pasta. Bon appétit!
Can I Use Different Vegetables in This Recipe?
Absolutely! This recipe is very flexible. Feel free to substitute zucchini with yellow squash, or use other veggies like broccoli, asparagus, or spinach based on your preference or seasonal availability. Just keep the cooking times in mind, as some veggies require more cooking than others!
What if I Don’t Have Orzo Pasta?
No problem! If you don’t have orzo, you can substitute it with any small pasta like ditalini or pastina. Quinoa or couscous also makes a great alternative if you’re looking for something gluten-free or a bit different.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge. They will keep well for up to 3 days. When you’re ready to reheat, add a splash of water or broth to prevent drying out, and warm it up on the stove or in the microwave.
Can I Make This Dish Ahead of Time?
Yes, you can prep the chicken and veggies ahead! Just cook everything and store it in separate containers in the fridge. When ready to eat, you can reheat the chicken and veggies and toss them with the orzo right before serving for a quick meal.
