Ingredients
Scale
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 3 cloves garlic, minced
- 1/4 cup balsamic vinegar
- 2 cups chicken broth
- Fresh basil or parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook until browned on both sides. Set aside.
- Add garlic to the skillet and sauté until fragrant. Pour in balsamic vinegar and cook for 1 minute.
- Add chicken broth and bring to a boil. Stir in orzo and vegetables, then nestle the chicken back into the skillet.
- Reduce heat to low, cover, and simmer for 15 minutes, or until orzo is tender and chicken is cooked through.
- Garnish with fresh herbs and serve hot.
Notes
- You can substitute other vegetables like spinach or mushrooms.
- Use low-sodium chicken broth to control salt content.
- For extra flavor, add a splash of honey or a pinch of red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Skillet, One-Pan Cooking
- Cuisine: American
- Diet: Healthy, Kid-friendly
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal Kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 125 mg