Ingredients
Scale
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- Salt and black pepper to taste
- 3 cloves garlic, minced
- 1 cup orzo pasta
- 1/4 cup balsamic vinegar
- 2 cups chicken broth
- 1 cup cherry tomatoes, halved
- 1 bell pepper, sliced
- 1 zucchini, sliced
- Fresh basil or parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season chicken breasts with salt and pepper, then sear until golden brown on both sides. Remove and set aside.
- Add minced garlic to the skillet and cook until fragrant.
- Stir in orzo, balsamic vinegar, and chicken broth. Bring to a boil.
- Return chicken to the skillet, add vegetables around it, and reduce heat to simmer.
- Cover and cook for 15 minutes, or until the chicken is cooked through and the orzo is tender.
- Remove from heat, garnish with fresh herbs, and serve hot.
Notes
- Feel free to add other vegetables like spinach or mushrooms.
- Use gluten-free orzo if needed for dietary restrictions.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free, Low-Carb
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal Kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 85 mg