Toss cooked orzo with roasted peppers Recipe
This Balsamic Glazed Chicken & Orzo with Feta & Roasted Peppers is a flavorful and easy-to-make meal featuring tender chicken breasts glazed with a sweet and tangy balsamic reduction, paired with perfectly cooked orzo pasta, roasted colorful bell peppers, and topped with salty feta cheese and fresh herbs. A balanced dish combining protein, healthy fats, and vibrant vegetables, perfect for a wholesome dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Sautéing, Roasting, Simmering
- Cuisine: Mediterranean
- Diet: Low Lactose
Ingredients
Scale
For the Chicken & Glaze
- 1½ lbs boneless, skinless chicken breasts or thighs
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 3 tbsp balsamic vinegar
- 1 tbsp honey or maple syrup
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp dried oregano
For the Orzo & Roasted Peppers
- 1 cup orzo pasta
- 1 red bell pepper, roasted and sliced
- 1 yellow bell pepper, roasted and sliced
- 2 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
For Serving
- ½ cup crumbled feta cheese
- 2 tbsp fresh parsley or basil, chopped
Instructions
- Cook the Orzo: Prepare the orzo pasta according to the package instructions until al dente. Once cooked, drain thoroughly and set aside to keep warm.
- Roast the Peppers: Preheat your oven to 425°F (220°C). Toss the red and yellow bell peppers in olive oil, salt, and black pepper. Spread them evenly on a baking sheet and roast for 15 to 20 minutes until they are tender and have slightly charred edges, enhancing their sweetness and flavor.
- Cook the Chicken: While the peppers roast, heat 2 tablespoons of olive oil in a skillet over medium-high heat. Season the chicken breasts or thighs evenly with salt, black pepper, and dried oregano. Cook the chicken for 5 to 7 minutes on each side, or until the exterior is golden brown and the internal temperature reaches 165°F (74°C), ensuring it is fully cooked through.
- Make the Balsamic Glaze: In a small saucepan, combine the balsamic vinegar, honey or maple syrup, and minced garlic. Simmer the mixture over medium heat for 3 to 5 minutes, stirring occasionally, until it thickens slightly into a glossy glaze. Remove from heat once desired consistency is reached.
- Assemble the Dish: Toss the cooked orzo with the roasted bell peppers to combine evenly. Plate the orzo and peppers mixture, then place the balsamic-glazed chicken on top. Sprinkle the dish generously with crumbled feta cheese and freshly chopped parsley or basil for a fresh and vibrant finish. Serve warm and enjoy.
Notes
- For a vegetarian option, replace the chicken with grilled tofu or tempeh and omit the feta or use a plant-based cheese alternative.
- You can roast the bell peppers in advance and store them in the refrigerator for up to 3 days.
- Adjust the sweetness of the balsamic glaze by adding more or less honey or maple syrup according to your preference.
- Use fresh herbs like basil or parsley based on what you have on hand to change the flavor profile slightly.
- Ensure the chicken is cooked to a safe internal temperature of 165°F (74°C) for food safety.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 85 mg
Keywords: balsamic glazed chicken, orzo pasta, roasted peppers, feta cheese, Mediterranean dinner, quick chicken recipe