Description
A vibrant one-pan meal featuring tender chicken, orzo pasta, and roasted vegetables, all tossed in a tangy balsamic glaze and topped with creamy whipped feta.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup orzo pasta
- 2 cups cherry tomatoes, halved
- 1 medium zucchini, diced
- 1 red bell pepper, sliced
- 1 small red onion, sliced
- 3 tbsp olive oil, divided
- 1/4 cup balsamic vinegar
- 2 tbsp honey
- 2 cloves garlic, minced
- 4 oz feta cheese
- 1/4 cup Greek yogurt
- 1 tbsp lemon juice
- Salt and black pepper to taste
- Fresh basil for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss cherry tomatoes, zucchini, bell pepper, and red onion with 2 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
- In a skillet, heat 1 tbsp olive oil over medium-high heat. Season chicken with salt and pepper, then cook for 6-8 minutes until browned and cooked through. Remove and set aside.
- In the same skillet, add orzo and 2 cups water. Bring to a boil, then reduce heat and simmer for 8-10 minutes until orzo is tender and water is absorbed. Stir in roasted veggies and chicken.
- Whisk balsamic vinegar, honey, and garlic in a small saucepan over medium heat. Simmer for 5 minutes until slightly thickened to form a glaze. Drizzle over the orzo mixture and toss to combine.
- In a food processor, blend feta, Greek yogurt, and lemon juice until smooth and creamy. Serve the orzo mixture topped with whipped feta and fresh basil.
Notes
You can customize the seasonings to taste.