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Balsamic Chicken Orzo with Roasted Veggies & Herb Feta Recipe

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

5 from 8 reviews

A flavorful and balanced meal featuring tender balsamic-marinated chicken breasts served over perfectly cooked orzo pasta with roasted seasonal vegetables. Topped with a creamy, herbed feta cheese mixture that adds a delightful tang and freshness to every bite.

Ingredients

Scale

Balsamic Chicken

  • 500 g (1 lb) boneless skinless chicken breasts, sliced
  • 2 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • ½ tsp dried thyme
  • Salt and black pepper, to taste

Orzo & Roasted Veggies

  • 1½ cups dry orzo pasta
  • 1 zucchini, sliced
  • 1 red bell pepper, sliced
  • 1 cup cherry tomatoes
  • 1 small red onion, sliced
  • 2 tbsp olive oil
  • ½ tsp smoked paprika
  • Salt and black pepper, to taste

Herb Feta

  • ¾ cup feta cheese, crumbled
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh dill or basil, finely chopped
  • Black pepper, to taste

Instructions

  1. Marinate the Chicken: In a bowl, whisk together olive oil, balsamic vinegar, minced garlic, dried oregano, dried thyme, salt, and black pepper. Add the sliced chicken breasts and toss well to coat. Cover and let the chicken marinate for 20 to 30 minutes to absorb the flavors.
  2. Roast the Vegetables: Preheat your oven to 220°C (425°F). Toss the zucchini, red bell pepper, cherry tomatoes, and red onion slices with olive oil, smoked paprika, salt, and black pepper on a baking tray. Roast in the oven for 20 to 25 minutes or until the vegetables are tender and lightly caramelized, stirring halfway through for even roasting.
  3. Cook the Orzo: Bring a pot of salted water to a boil. Add the orzo pasta and cook according to the package instructions, typically about 8 to 10 minutes, until al dente. Drain the orzo and set aside.
  4. Cook the Chicken: Heat a skillet over medium-high heat. Add the marinated chicken slices and cook for 4 to 5 minutes on each side until the chicken is caramelized on the outside and thoroughly cooked through. Remove from heat and keep warm.
  5. Prepare the Herb Feta: In a small bowl, combine the crumbled feta cheese with olive oil, lemon juice, freshly chopped parsley, dill or basil, and a grind of black pepper. Mix until creamy but still slightly chunky to retain texture.
  6. Assemble the Dish: In a large serving bowl, toss the cooked orzo pasta with the roasted vegetables. Arrange the balsamic chicken slices on top and finish the dish with generous spoonfuls of the herb feta mixture. Serve warm and enjoy!

Notes

  • Marinating the chicken longer than 30 minutes is possible for deeper flavor, but avoid exceeding 4 hours to prevent texture changes.
  • You can substitute orzo with other small pasta shapes like acini di pepe or couscous if preferred.
  • Fresh herbs in the feta mixture can be adjusted according to availability or preference; basil adds a sweeter note, while dill offers a more grassy flavor.
  • For a vegetarian version, omit the chicken and add more roasted vegetables or some grilled tofu.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: balsamic chicken, orzo recipe, roasted vegetables, herb feta, Mediterranean chicken dish

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