Honey Garlic Chicken Orzo with Roasted Veggies Recipe
A flavorful and easy-to-make Honey Garlic Chicken Orzo with Roasted Veggies combines tender chicken, sweet honey garlic sauce, and perfectly cooked orzo pasta with a medley of roasted zucchini, red bell pepper, and broccoli. This hearty, one-pan dish is perfect for a healthy weeknight dinner and is packed with savory and sweet flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting, Sautéing, Simmering
- Cuisine: American
- Diet: Halal
Ingredients
Scale
Chicken and Sauce
- 2 boneless, skinless chicken breasts, diced
- 3 cloves garlic, minced
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 2 tablespoons olive oil
Orzo and Vegetables
- 1 cup orzo pasta
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 1 cup broccoli florets
- 2 cups chicken broth
- Salt and black pepper to taste
- 2 tablespoons chopped parsley for garnish
Instructions
- Preheat and roast veggies: Preheat your oven to 425°F (220°C). Toss the chopped zucchini, red bell pepper, and broccoli with 1 tablespoon of olive oil, plus salt and black pepper. Spread them evenly on a baking sheet and roast for 20 minutes until tender and lightly golden.
- Season the chicken: In the meantime, season the diced chicken breasts with paprika, dried oregano, salt, and black pepper for a balanced flavor profile.
- Cook the chicken: Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken pieces and cook for about 6-8 minutes until they are browned and cooked through.
- Add garlic and sauce: Stir in the minced garlic and cook for 1 minute until fragrant. Then add the honey and lemon juice, mixing well to create a delicious honey garlic glaze.
- Cook orzo: Add the orzo pasta and chicken broth to the skillet. Reduce heat to a simmer and cook for about 10 minutes, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed.
- Combine with roasted vegetables: Fold the roasted vegetables into the orzo and chicken mixture. Cook together for an additional 1 minute to meld the flavors.
- Garnish and serve: Sprinkle chopped parsley over the dish before serving warm for a fresh and vibrant finish.
Notes
- You can substitute chicken breasts with thighs for a juicier texture.
- To make this dish gluten free, use gluten-free orzo or substitute with quinoa or rice.
- Adjust honey to taste for desired sweetness.
- Leftovers store well in the fridge for up to 3 days; reheat gently to avoid drying out the chicken.
- For extra flavor, add a sprinkle of grated Parmesan before serving.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 480 kcal
- Sugar: 12 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: Fifty-four g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 85 mg
Keywords: honey garlic chicken, orzo pasta, roasted vegetables, easy dinner recipe, healthy chicken dinner