Balsamic Chicken Veggie Orzo (Printable Version)

Tender balsamic-glazed chicken with roasted vegetables and herbed orzo pasta creates a wholesome Mediterranean meal ready in under an hour.

# What You Need:

→ For the Chicken

01 - 4 boneless skinless chicken breasts
02 - 1/4 cup balsamic vinegar
03 - 2 tablespoons olive oil
04 - 2 cloves garlic, minced
05 - 1 tablespoon honey
06 - 1 teaspoon dried oregano
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ For the Veggies

09 - 1 medium zucchini, diced
10 - 1 red bell pepper, diced
11 - 1 yellow bell pepper, diced
12 - 1 small red onion, chopped
13 - 1 cup cherry tomatoes, halved
14 - 2 tablespoons olive oil
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper

→ For the Orzo

17 - 1 1/2 cups dry orzo pasta
18 - 4 cups low-sodium chicken broth or water
19 - 2 tablespoons fresh parsley, chopped
20 - 1 tablespoon fresh basil, chopped
21 - 1 tablespoon lemon juice

# How to Make It:

01 - Preheat oven to 425°F.
02 - In a small bowl, whisk together balsamic vinegar, olive oil, garlic, honey, oregano, salt, and pepper. Place chicken breasts in a shallow dish or zip-top bag and pour marinade over. Marinate for at least 15 minutes.
03 - Toss zucchini, bell peppers, red onion, and cherry tomatoes with olive oil, salt, and pepper. Spread on a large baking sheet.
04 - Remove chicken from marinade (reserve remaining marinade) and place on the baking sheet with the vegetables.
05 - Roast for 20–25 minutes, flipping chicken halfway through, until chicken is cooked through (internal temperature 165°F) and vegetables are tender. Brush chicken with reserved marinade during the last 5 minutes of roasting.
06 - Meanwhile, cook orzo according to package instructions in chicken broth or water until al dente. Drain and toss with parsley, basil, and lemon juice.
07 - To serve, divide orzo among plates, top with roasted veggies and sliced chicken. Garnish with extra herbs if desired.

# Expert Tips:

01 -
  • Everything cooks on one sheet pan which means minimal cleanup
  • The balsamic glaze creates a restaurant quality finish with zero effort
  • The orzo soaks up all those roasted vegetable juices
02 -
  • Dont marinate the chicken longer than 2 hours or the balsamic will break down the meat too much
  • Let the chicken rest for 5 minutes after roasting so the juices redistribute
  • The orzo keeps cooking after you drain it so rinse it under cold water if making ahead
03 -
  • Pat the chicken dry before marinating so the glaze sticks better
  • Cut all vegetables to similar sizes so they roast evenly

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