Ingredients
Scale
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup chopped bell peppers
- 1/2 cup balsamic vinegar
- 2 cups chicken broth
- Fresh basil or parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season chicken breasts with salt and pepper, then cook until golden and cooked through, about 6-7 minutes per side. Remove and set aside.
- In the same pan, add chopped onion and garlic; sauté until fragrant and translucent.
- Add orzo and cook for 2 minutes, stirring constantly.
- Pour in balsamic vinegar and chicken broth, bringing to a boil.
- Reduce heat to low, return chicken to the pan, and add cherry tomatoes and bell peppers.
- Simmer uncovered until orzo is cooked and liquid is absorbed, about 10 minutes.
- Garnish with fresh herbs and serve hot.
Notes
- Adjust seasoning with more salt or herbs as desired.
- This dish can be made with chicken thighs for extra juiciness.
- For added richness, sprinkle with Parmesan cheese before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: gluten-free
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal Kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 105 mg