Description
The 30-minute dinner that’ll make you look like a culinary genius! This balsamic chicken sizzles with flavor while the veggie orzo soaks up all that delicious sauce.
Ingredients
Scale
- 1½ lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 1½ cups (300g) uncooked orzo pasta
- 3 tablespoons extra virgin olive oil, divided
- ¼ cup (60ml) balsamic vinegar
- 2 tablespoons honey
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 medium zucchini (about 8oz/225g), diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium red onion, diced
- 2½ cups (600ml) chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- ¼ cup fresh parsley, chopped
- ½ cup (50g) grated Parmesan cheese
Instructions
- Season chicken pieces with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken for 4-5 minutes until golden but not fully cooked. Transfer to a plate.
- Add remaining tablespoon of olive oil to the pan. Sauté onion for 2-3 minutes until translucent. Add bell peppers and zucchini, cooking for 3-4 minutes until slightly soft. Add garlic and cook 30 seconds until fragrant.
- Pour in balsamic vinegar and honey, scraping pan to release browned bits. Simmer 1-2 minutes until slightly reduced.
- Add uncooked orzo and stir to coat in the balsamic mixture. Pour in 2 cups of chicken broth, dried herbs, and red pepper flakes if using. Season with salt and pepper.
- Return chicken to the pan, nestling pieces into the orzo mixture. Bring to a simmer, reduce heat to medium-low, cover and cook for 10-12 minutes, stirring occasionally.
- Check orzo for doneness. If needed, add remaining ½ cup broth and cook 2-3 minutes more until orzo is tender and liquid is mostly absorbed.
- Remove from heat and let stand for 2 minutes. Sprinkle with fresh parsley and Parmesan cheese before serving.