Ingredients
Scale
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 3 cloves garlic, minced
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup zucchini, chopped
- 1/4 cup balsamic vinegar
- 2 cups chicken broth
- Fresh basil for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season chicken breasts with salt and pepper, then cook until golden brown, about 6-8 minutes per side. Remove and set aside.
- Add garlic to the skillet and sauté for 1 minute.
- Add orzo, cherry tomatoes, and zucchini. Cook for 2-3 minutes, stirring frequently.
- Pour in balsamic vinegar and cook until slightly reduced, about 2 minutes.
- Add chicken broth and bring to a boil.
- Return chicken to the skillet, reduce heat, cover, and simmer for 15 minutes or until chicken is cooked through and orzo is tender.
- Garnish with fresh basil before serving.
Notes
- You can substitute zucchini with bell peppers or spinach for variation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Healthy
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 450 Kcal
- Sugar: 7g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg