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Balsamic Chicken Orzo with Roasted Veggies & Creamy Feta Recipe

Balsamic Chicken Orzo with Roasted Veggies & Creamy Feta Recipe
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★★★★★

4.9 from 11 reviews

This Balsamic Chicken Orzo with Roasted Veggies & Creamy Feta is a vibrant, healthy bowl combining tender balsamic-marinated chicken, perfectly roasted vegetables, and a luscious creamy feta sauce. Perfect for a quick weeknight dinner or meal prep, it offers a balanced mix of protein, fiber, and wholesome flavors with a Mediterranean twist.

Ingredients

Scale

For the Chicken:

  • 1 lb (450g) boneless skinless chicken breast or thighs, diced
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp garlic powder or 2 cloves minced garlic
  • 1 tsp dried oregano
  • Salt and black pepper, to taste

For the Orzo & Veggies:

  • 1 cup dry orzo pasta
  • 1 cup zucchini, diced
  • 1 cup bell peppers, chopped
  • 1 cup cherry tomatoes, halved
  • 1 tbsp olive oil
  • Salt and pepper, to taste

For the Creamy Feta Sauce:

  • ½ cup crumbled feta cheese
  • ¼ cup Greek yogurt
  • 1 tsp lemon juice
  • 1 small garlic clove, minced
  • 1–2 tbsp water (to thin if needed)
  • Salt and pepper, to taste

Optional Garnish:

  • Fresh basil or parsley
  • Lemon wedges

Instructions

  1. Cook the Orzo: Bring a pot of salted water to a boil. Cook the orzo according to package instructions, typically 8–10 minutes until al dente. Drain and set aside.
  2. Roast the Veggies: Preheat oven to 425°F (220°C). Toss the diced zucchini, chopped bell peppers, and halved cherry tomatoes with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 15–20 minutes or until tender and slightly caramelized.
  3. Cook the Chicken: Heat olive oil in a skillet over medium-high heat. In a bowl, toss the diced chicken with balsamic vinegar, garlic powder or minced garlic, dried oregano, salt, and pepper. Add the chicken to the skillet and cook for 6–8 minutes, stirring occasionally until browned and cooked through.
  4. Prepare the Creamy Feta Sauce: In a small bowl, whisk together crumbled feta cheese, Greek yogurt, lemon juice, minced garlic, salt, and pepper. Add 1–2 tablespoons of water as needed to thin the sauce to a smooth drizzling consistency.
  5. Assemble the Bowl: In a large serving bowl, combine the cooked orzo, roasted vegetables, and balsamic chicken. Drizzle the creamy feta sauce over the top and gently toss to combine.
  6. Serve: Garnish with fresh basil or parsley and serve with lemon wedges for an extra burst of freshness and acidity.

Notes

  • Chicken thighs can be used instead of breasts for a juicier texture.
  • For a dairy-free version, substitute the feta sauce with a tahini lemon sauce.
  • Use gluten-free orzo or substitute with rice or quinoa for gluten-free option.
  • Leftovers can be refrigerated for up to 3 days and reheated.
  • If you prefer, roast veggies in advance to save time.

Nutrition

Keywords: balsamic chicken, orzo recipe, Mediterranean chicken, roasted vegetables, creamy feta sauce, healthy dinner, quick meal

Find it online: https://maicook.com/balsamic-chicken-orzo-with-roasted-veggies-and-creamy-feta-recipe/