Description
This Balsamic Chicken & Veggie Orzo is a vibrant, wholesome one-pot meal combining tender marinated chicken thighs with fresh vegetables and perfectly cooked orzo pasta. Featuring tangy balsamic vinegar and vegetarian Worcestershire sauce (natural), this easy-to-make dish delivers bold, balanced flavors and a nutritious profile suitable for a family-friendly dinner or quick weeknight supper.
Ingredients
Scale
Chicken Marinade
- 1 lb boneless chicken thighs
- 3 tbsp balsamic vinegar (natural)
- 2 tbsp vegetarian Worcestershire sauce (natural)
- 3 garlic cloves, minced
- 2 tbsp olive oil
- Salt and black pepper to taste
Veggies and Pasta
- 1 cup orzo pasta
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium zucchini, diced
- 1 cup cherry tomatoes, halved
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 2 cups vegetable broth
- 1 tbsp balsamic vinegar (natural)
- Salt and black pepper to taste
Garnishes
- Fresh basil leaves, chopped
- Plant-based Parmesan (plant-based), optional
- Olive oil drizzle, optional
- Black pepper flakes, optional
Instructions
- Marinate the Chicken: In a bowl, combine balsamic vinegar (natural), vegetarian Worcestershire sauce (natural), minced garlic, olive oil, salt, and black pepper. Add the chicken thighs and toss well to coat evenly. Let the chicken marinate for at least 30 minutes to enhance flavor and tenderness.
- Sauté the Chicken: Heat a splash of olive oil in a large skillet over medium heat. Place the marinated chicken thighs in the skillet and cook for 5 to 6 minutes on each side until golden brown and cooked through. Remove the chicken from the pan and set aside, reserving the flavorful pan juices for later use.
- Prepare the Veggies and Orzo: In the same skillet, add diced bell peppers, zucchini, cherry tomatoes, and minced garlic. Sauté the vegetables until tender but still vibrant, about 4 to 5 minutes. Add the orzo pasta and stir continuously for 1 to 2 minutes to lightly toast and absorb the vegetable flavors.
- Simmer with Broth: Pour in the vegetable broth and a splash of balsamic vinegar (natural). Bring the mixture to a gentle simmer, cover, and cook for 10 to 12 minutes until the orzo is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
- Combine and Serve: Slice the cooked chicken thighs and nestle the pieces into the skillet with the orzo and vegetables. Stir gently to combine all flavors evenly. Finish with freshly chopped basil leaves and season with additional salt and black pepper if needed. Serve warm, optionally garnished with plant-based Parmesan (plant-based), olive oil drizzle, and black pepper flakes.
Notes
- Allow chicken to marinate for at least 30 minutes to intensify flavor and tenderness.
- Chop vegetables into similar-sized pieces for even cooking.
- Do not overcook orzo; keep it slightly firm to complement the juicy chicken.
- Use fresh basil added at the end for bright, herbal freshness.
- Reserve and incorporate pan juices to enrich the orzo and vegetable mixture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 560mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 75mg
Keywords: Balsamic chicken, orzo, vegetable pasta, one-pot meal, easy dinner, healthy chicken recipe, Mediterranean flavors
