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Balsamic Chicken Orzo with Roasted Veggies & Spicy Feta Recipe

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

4.8 from 15 reviews

A flavorful and wholesome Balsamic Chicken Orzo dish featuring tender marinated chicken, roasted seasonal vegetables, and spicy feta cheese, all combined with al dente orzo pasta and fresh herbs. Perfect for a satisfying weeknight dinner or meal prep.

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 spicy feta (or feta mixed with a pinch of chili flakes)
  • 2 tbsp fresh basil or parsley, chopped
  • Optional: balsamic glaze for drizzling

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 chicken breasts or thighs and toss well to coat evenly. Cover and marinate for at least 20 minutes, or up to 8 hours in the refrigerator for a deeper, richer flavor.
  2. Roast the Vegetables: Preheat your oven to 425°F (220°C). In a large bowl, toss the sliced zucchini, chopped red bell pepper, cherry tomatoes, and sliced red onion with olive oil, salt, and pepper. Spread the vegetables in a single layer on a baking sheet. Roast in the oven for 20 to 25 minutes until they are tender and lightly caramelized, stirring halfway through for even cooking.
  3. Cook the Chicken: Heat a skillet or grill pan over medium-high heat. Remove chicken from the marinade and cook for 5 to 7 minutes on each side, until the chicken is golden brown on the outside and cooked through (internal temperature of 165°F/74°C). Let the chicken rest for a few minutes, then slice into strips.
  4. Cook the Orzo: Bring the chicken broth or water to a boil in a saucepan. Add the dry orzo and cook uncovered until al dente and most of the liquid is absorbed, about 8 to 10 minutes. Drain any excess liquid if necessary and fluff the orzo with a fork.
  5. Assemble the Dish: In a large serving bowl, combine the cooked orzo with the roasted vegetables. Arrange the sliced balsamic chicken on top. Sprinkle with crumbled spicy feta and fresh chopped basil or parsley for brightness.
  6. Finish & Serve: Drizzle with balsamic glaze if desired for added sweetness and tang. Serve warm and enjoy this vibrant, balanced meal.

Notes

  • Marinate chicken for several hours or overnight for enhanced flavor and tenderness.
  • You can swap chicken broth with water or vegetable broth for a lighter version.
  • Use either fresh herbs like basil or parsley depending on availability and preference.
  • To make the feta spicy, mix crumbled feta with chili flakes or use a pre-spiced feta cheese.
  • Balsamic glaze is optional but adds a lovely finishing touch with acidity and sweetness.
  • This dish can be adjusted for gluten-free by replacing orzo with gluten-free pasta or quinoa.

Nutrition

Keywords: balsamic chicken, orzo, roasted vegetables, spicy feta, Mediterranean dinner, healthy chicken recipe, weeknight meal

Find it online: https://maicook.com/balsamic-chicken-orzo-with-roasted-veggies-and-spicy-feta-recipe-2/