Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Season chicken breasts with salt, pepper, and dried oregano.
- Heat 1 tablespoon olive oil in a large skillet over medium heat and cook chicken until golden and cooked through, about 6-7 minutes per side. Remove and set aside.
- In the same skillet, add remaining olive oil and sauté garlic until fragrant, about 1 minute.
- Add cherry tomatoes and bell pepper, cook for 3-4 minutes until slightly softened.
- Stir in orzo and toast for 1-2 minutes.
- Pour in 2 cups of water or chicken broth, bring to a boil, then reduce heat and simmer covered until orzo is tender, about 10 minutes.
- Stir in spinach and balsamic vinegar, cook until spinach wilts.
- Slice the rested chicken and serve atop the orzo and vegetables, garnished with fresh herbs if desired.
Notes
- You can add other vegetables like zucchini or mushrooms for variation.
- Use high-quality balsamic vinegar for a richer flavor.
- Ensure chicken is cooked thoroughly to an internal temperature of 165°F.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Healthy, Gluten-Free Option
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal Kcal
- Sugar: 7 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 75 mg