Ingredients
Scale
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 3 garlic cloves, minced
- 1 cup orzo pasta
- 1/4 cup balsamic vinegar
- 2 cups chicken broth
- 1 cup cherry tomatoes, halved
- 1 zucchini, diced
- 1 red bell pepper, chopped
- Fresh basil for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season the chicken breasts with salt and pepper, then cook until browned and cooked through, about 6-7 minutes per side. Remove and set aside.
- In the same skillet, add garlic and sauté for 1 minute.
- Add orzo, balsamic vinegar, and chicken broth; bring to a boil.
- Reduce heat, return chicken to the skillet, and add vegetables.
- Simmer until the orzo is cooked and the sauce has thickened, about 10 minutes.
- Garnish with fresh basil before serving.
Notes
- You can substitute chicken breasts with thighs for more flavor.
- Use fresh herbs for added aroma and taste.
- Serve with a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Healthy, Gluten-Free (if gluten-free broth used)
Nutrition
- Serving Size: 1 plate
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 125mg