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Balsamic Chicken Orzo with Roasted Veggies & Goat Cheese Recipe

Balsamic Chicken Orzo with Roasted Veggies & Goat Cheese Recipe
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★★★★★

4.9 from 7 reviews

A flavorful and wholesome dish featuring tender balsamic-marinated chicken served over perfectly cooked orzo pasta and roasted seasonal vegetables, topped with creamy goat cheese and fresh herbs for a balanced and satisfying meal.

Ingredients

Scale

Balsamic Chicken

  • 1½ lb boneless skinless chicken breasts or thighs
  • 3 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • ¾ tsp salt
  • ½ tsp black pepper

Roasted Vegetables

  • 1 zucchini, sliced
  • 1 red bell pepper, chopped
  • 1 cup cherry tomatoes
  • 1 small red onion, sliced
  • 2 tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper

Orzo & Assembly

  • 1½ cups dry orzo pasta
  • 2½ cups chicken broth or water
  • ½ cup crumbled goat cheese
  • 2 tbsp fresh basil or parsley, chopped
  • Optional: balsamic glaze for drizzling

Instructions

  1. Marinate the Chicken: In a bowl, combine olive oil, balsamic vinegar, minced garlic, dried oregano, dried thyme, salt, and black pepper. Add the chicken breasts or thighs and toss until evenly coated. Cover and marinate in the refrigerator for at least 20 minutes, up to 8 hours for more intense flavor.
  2. Roast the Vegetables: Preheat your oven to 425°F (220°C). Toss the sliced zucchini, chopped red bell pepper, cherry tomatoes, and sliced red onion with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer. Roast for 20 to 25 minutes until the vegetables are tender and have a slight caramelization.
  3. Cook the Chicken: Heat a skillet or grill pan over medium-high heat. Remove the chicken from the marinade and cook for 5 to 7 minutes per side until the chicken is golden brown and cooked through (internal temperature 165°F or 74°C). Remove from heat and let the chicken rest briefly before slicing.
  4. Cook the Orzo: Bring the chicken broth or water to a boil in a saucepan. Add the dry orzo pasta and cook uncovered, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed, approximately 8 to 10 minutes. Drain any excess liquid and fluff the orzo with a fork.
  5. Assemble the Dish: In a large serving bowl or individual plates, combine the cooked orzo with the roasted vegetables. Top with the sliced balsamic chicken and crumble goat cheese over the top.
  6. Finish & Serve: Garnish the dish with freshly chopped basil or parsley. If desired, drizzle with balsamic glaze for an extra touch of sweetness and presentation. Serve warm and enjoy.

Notes

  • For deeper marinade flavor, let the chicken marinate overnight in the refrigerator.
  • Substitute goat cheese with feta if preferred.
  • Vegetables can be swapped for any seasonal veggies you like, such as asparagus or mushrooms.
  • Balsamic glaze can be found in most grocery stores or made at home by reducing balsamic vinegar with a bit of sugar.
  • Use low-sodium chicken broth to reduce sodium content if desired.

Nutrition

Keywords: balsamic chicken, orzo pasta, roasted vegetables, goat cheese, Mediterranean dinner, healthy chicken recipe, one-pan meal

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