Description
A delicious and flavorful recipe for Balsamic Chicken Orzo with Roasted Veggies & Lemon Feta that combines tender chicken, roasted vegetables, tangy balsamic glaze, and zesty lemon feta over a bed of orzo pasta.
Ingredients
Units
Scale
For the Chicken:
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1 tsp Italian seasoning
For the Roasted Veggies:
- 1 cup zucchini, sliced
- 1 cup bell peppers, sliced
- 1/2 red onion, sliced
- 1 tbsp olive oil
- Salt and black pepper, to taste
For the Orzo:
- 1 cup orzo pasta
- 1 1/2 cups chicken broth
For the Balsamic Glaze:
- 3 tbsp balsamic vinegar
- 1 tbsp honey
For the Lemon Feta:
- 1/2 cup feta cheese, crumbled
- 1 tsp lemon zest
- 1 tsp lemon juice
Instructions
- Roast vegetables: Preheat oven to 400°F (200°C). Toss zucchini, bell peppers, and red onion with olive oil, salt, and pepper. Roast 20–25 minutes until tender and lightly caramelized.
- Cook orzo: In a saucepan, cook orzo in chicken broth until tender. Fluff and set aside.
- Cook chicken: Season chicken with salt, pepper, and Italian seasoning. Heat olive oil in a skillet over medium-high heat. Cook chicken 5–6 minutes per side until golden and cooked through. Slice.
- Make balsamic glaze: Simmer balsamic vinegar and honey in a small pan over low heat 3–4 minutes until slightly thickened.
- Prepare lemon feta: Combine crumbled feta with lemon zest and juice.
- Assemble bowls: Layer orzo, roasted veggies, and sliced chicken. Drizzle with balsamic glaze and sprinkle lemon feta on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Stovetop, Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 7g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 100mg
