Description
Learn how to make a delicious One Pan Balsamic Chicken Orzo dish packed with veggies. This easy recipe is perfect for a quick and tasty weeknight meal!
Ingredients
- 2 tablespoons olive oil (30 ml)
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 teaspoon garlic powder (5 g)
- 1 teaspoon onion powder (5 g)
- 1 cup uncooked orzo pasta (180 g)
- 2 cups chicken broth (480 ml)
- 1/4 cup balsamic vinegar (60 ml)
- 1 tablespoon honey (15 ml)
- 1 teaspoon dried Italian seasoning (2 g)
- 1 cup cherry tomatoes, halved (150 g)
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 cup fresh spinach (30 g)
- 2 cloves garlic, minced
Instructions
- Heat 1 tablespoon of olive oil in a large pan over medium heat.
- Season the chicken breasts with salt, pepper, garlic powder, and onion powder.
- Add the chicken to the pan and cook for 6-7 minutes per side until browned and cooked through.
- Remove the chicken from the pan and set aside.
- In the same pan, add the remaining tablespoon of olive oil.
- Add minced garlic, diced zucchini, and red bell pepper to the pan.
- Sauté the vegetables for 3-4 minutes until they begin to soften.
- Stir in the orzo pasta and cook for 1-2 minutes, stirring occasionally.
- Pour in the chicken broth, balsamic vinegar, and honey.
- Add the dried Italian seasoning and stir well.
- Bring the mixture to a simmer, cover, and cook for 8-10 minutes until the orzo is tender.
- Stir in the halved cherry tomatoes and fresh spinach.
- Return the cooked chicken to the pan, nestling it into the orzo mixture.
- Cook for an additional 2-3 minutes until the spinach wilts and the chicken is heated through.
- Adjust seasoning with more salt and pepper if needed.
- Serve the balsamic chicken orzo warm.
Notes
- Marinate chicken in balsamic vinegar and honey for added flavor before cooking.
- Customize vegetables with favorites like mushrooms or asparagus.
- Try quinoa or couscous instead of orzo pasta for a different texture.