Easy Balsamic Chicken & Veggie Orzo
- 4 boneless, skinless chicken breasts
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup cherry tomatoes, halved
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 red onion, chopped
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
- In a large skillet, heat olive oil over medium heat. Season the chicken with salt, pepper, and oregano.
- Cook chicken for 5-7 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, sauté garlic, tomatoes, zucchini, bell pepper, and red onion for 5 minutes until tender.
- Stir in orzo and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 10-12 minutes until orzo is cooked and liquid absorbed.
- Return chicken to the skillet, drizzle with balsamic vinegar, and cook for 2-3 minutes to combine flavors.
- Garnish with fresh basil before serving.