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 zucchini, sliced
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 1/4 cup balsamic vinegar
- 2 cups chicken broth
- Fresh basil and Parmesan cheese for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken breasts with salt and pepper, then cook until golden brown on both sides, about 6-8 minutes per side. Remove and set aside.
- Add garlic to the skillet and cook until fragrant, about 1 minute.
- Pour in balsamic vinegar and cook until slightly reduced, about 2 minutes.
- Add chicken broth and bring to a simmer.
- Stir in orzo pasta, cherry tomatoes, zucchini, and bell pepper.
- Place chicken back in the skillet, cover, and cook until the pasta is tender and chicken is cooked through, about 10-12 minutes.
- Garnish with fresh basil and Parmesan, serve hot.
Notes
- You can substitute other vegetables like spinach or mushrooms for variation.
- Adjust balsamic vinegar for a sweeter or tangier flavor according to taste.
- This dish is great served with crusty bread or a fresh green salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Healthy
Nutrition
- Serving Size: 1 plate
- Calories: 480 Kcal
- Sugar: 7g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 125mg