Balsamic Chicken with Roasted Vegetables and Orzo
Tender balsamic chicken roasted with colorful vegetables and tossed with perfectly cooked orzo. A healthy Mediterranean-inspired dinner that's easy enough for busy weeknights and ready in just 45 minutes.
Ingredients
- 250 g 1½ cups orzo (risoni)
- 600 g 1 lb chicken breasts (about 3 large)
- 1 small eggplant diced
- 1 red bell pepper chopped
- 2 zucchini sliced
- 300 g cherry tomatoes
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons dried oregano
- 1 lemon
- Salt and black pepper to taste
- ¼ cup crumbled feta
Instructions
- Preheat the oven to 200°C (400°F).
- Cut the eggplant, bell pepper, and zucchini into even bite-sized pieces.
- Arrange the vegetables and cherry tomatoes on a large baking tray.
- Nestle the chicken breasts among the vegetables.
- Drizzle with olive oil and balsamic vinegar.
- Sprinkle with oregano, salt, and pepper.
- Squeeze the lemon over everything and place the lemon halves on the tray.
- Roast for about 30 minutes, or until the chicken reaches 69°C (160°F). It will continue cooking to 74°C (165°F) while resting.
- Meanwhile, cook the orzo in salted boiling water until about 2 minutes shy of the package directions. Drain and rinse under cold water.
- Rest the chicken for 5 minutes before slicing.
- Toss the sliced chicken with the roasted vegetables, cooked orzo, and all of the flavorful pan juices.
- Sprinkle with crumbled feta and drizzle with extra balsamic vinegar if desired before serving.
Notes
- Add olives for extra Mediterranean flavor.
- Fresh parsley makes a beautiful garnish.
- A drizzle of extra virgin olive oil before serving enhances richness.
- Delicious served warm or chilled as a pasta salad.