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Balsamic Chicken & Veggie Orzo

Balsamic Chicken & Veggie Orzo: A Flavorful One-Pan Delight

Balsamic Chicken & Veggie Orzo is a quick, one-pan dinner packed with juicy chicken, vibrant veggies, and tender orzo in a tangy sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Orzo
  • 1 cup Orzo Pasta Provides a creamy texture; can be swapped with pasta shells or rice if needed.
For the Chicken
  • 2 pieces Chicken Breast Main protein source; substitute with diced turkey or firm tofu for vegetarian option.
For the Sauce
  • 2 tablespoons Olive Oil Used for sautéing; feel free to switch with avocado oil or butter.
  • 3 tablespoons Balsamic Vinegar Imparts tanginess; red wine vinegar or apple cider vinegar work well.
  • 2 cloves Garlic Adds aromatic flavor; use minced or garlic powder.
For the Veggies
  • 1 cup Cherry Tomatoes Bursting with sweetness; canned tomatoes can be used.
  • 1 medium Zucchini Offers a mild taste; replace with yellow squash or bell peppers.
  • 1 medium Red Bell Pepper Adds sweetness; any color bell pepper is suitable.
  • 1 medium Onion Provides foundational sweetness; substitute with shallots or green onions.
  • 2 cups Spinach Enhances color and nutrition; can swap with kale.
For Seasoning
  • 1 teaspoon Italian Seasoning Blends various herbs for flavor elevation.
  • to taste Salt Essential for seasoning.
  • to taste Black Pepper Essential for seasoning.
For the Finish
  • 1/4 cup Grated Parmesan Cheese Adds savory creaminess; substitute with feta or nutritional yeast for a vegan option.

Equipment

  • Large pot
  • large skillet
  • Colander

Method
 

Step-by-Step Instructions
  1. Start by bringing a large pot of salted water to a boil. Add orzo pasta and cook for 8-10 minutes until al dente. Drain and set aside.
  2. In a large skillet, heat olive oil over medium-high heat. Season chicken with salt, pepper, and Italian seasoning. Cook for 5-6 minutes until golden brown. Remove and set aside.
  3. In the same skillet, add more olive oil if needed. Sauté chopped onion and minced garlic for 1-2 minutes until fragrant.
  4. Add diced red bell pepper and zucchini. Sauté for 3-4 minutes until tender yet vibrant.
  5. Stir in halved cherry tomatoes and cook for 2 minutes. Pour in balsamic vinegar and simmer for 1-2 minutes.
  6. Return cooked chicken and orzo to the skillet, tossing everything to coat in the glaze. Heat through for 1-2 minutes.
  7. Fold in fresh spinach and stir until wilted. Sprinkle grated Parmesan cheese over the top and mix until melted.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 60mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in airtight containers in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months.

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