This baked balsamic chicken with roasted vegetables served on top of orzo should be your next easy dinner or meal prep recipe. With juicy chicken breasts coated in balsamic vinegar, oregano and lemon baked together with roasted with roasted mediterranean vegetables and tossed with orzo before finishing with a good helping of feta, this easy one-pan meal is light, fresh, and great for spring.
I always tend to forget just how good and versatile orzo (or risoni as we call it in Australia) is. I go through patches of just not having it and then all of a sudden I'm having it every day for months. I recently remade this one for a meal prep and I was looking forward to it every day and didn't tire of it, I even shared it on my Instagram and had so many people asking for the recipe which felt nice (I think it was the feta hehe)
It's really useful for meal prep recipes because you can have it hot or cold (and it tastes great either way), and it is small enough that you can scoop up a whole bunch onto your fork. It's a variation to your classic pasta salad shapes like a bow-tie pasta in my Mediterranean pasta salad and works with all sorts of flavours like in my pesto orzo with sundried tomatoes.
TL;DR
- Prep time: 10 minutes Cook time: 30 minutes
- Meal prep: Balanced with lean protein from chicken breast, carbs from the orzo/risoni and lots of veggies for micronutrients (plus some extras for flavour)
- Fridge storage: 4 days
- Freezer storage: 6 months (note, veggies will lose texture and chicken will dry out because it's not marinated)
- Reheating: Optional. You can eat it hot or cold
- Customise: Mix-and-match your protein, add your extras according to your preferences.
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Why you'll love this recipe
Greek-Inspired. The combination of lemon, oregano, and balsamic gives this dish a classic Greek taste like my Lemon Chicken Mediterranean Orzo which is a creamier version.
Seasonal & Budget-Friendly. With Mediterranean vegetables in peak season during spring, this meal is both affordable and packed with fresh flavour. Any leftovers can be used in a Mediterranean Vegetable Salad.
Hot or Cold. It can be enjoyed either way like my other orzo recipes including my cajun chicken orzo bake.
Ingredients
Orzo. Also called Risoni in Australia. A small rice-shaped pasta that absorbs flavours. I really like that it tastes good hot or cold.
Chicken. I used breast as they're very cost effective, but you could swap for chicken thighs which are slightly more tender, you'll just need to adjust your cooking time as they're often thinner.
Mediterranean Vegetables. Vegetables like Eggplant, Red Pepper (Capsicum), Zucchini and Tomatoes are in-season during Spring so a lot of my Meal Prep Recipes during this time of year features these vegetables as they are affordable and accessible.
Balsamic Vinegar. This helps tenderise the eggplant and counteract its acidity (meaning you don't have to salt it). I'm lazy and don't want to wait, so a lot of my eggplant dishes have some balsamic in them.
Oregano and Lemon. These are classic Greek-inspired flavours. I use dried oregano for convenience, and a fresh lemon juice and zest for the best flavour.
Feta. Add as much or as little as you want at the end.
Please check the recipe card for full list of ingredients and quantity. See below for variations and substitutions
Variations and substitutions
How to make baked balsamic chicken
Step 1: Slice vegetables into even slices and then add to a large and deep baking dish.
Step 2: Nestle chicken breasts on top of the vegetables
Step 3: Coat in oil, oregano, lemon, balsamic, and salt and pepper to taste. Bake at 200°C (400°F) for 30 minutes or until the chicken reaches 69°C (160°F) (it'll continue to increase to 74°C (165°F) when resting).
Step 4: While the chicken and vegetables are cooking, cook the orzo (or other pasta) according to packet instructions (minus 2 minutes). Drain, rinse with cold water (this stops the cooking process) and set aside.
Step 6: Remove the baking tray from the oven and let the chicken rest for 5 minutes before slicing it into thin strips. Then, combine with the cooked orzo, roasted vegetables and any extra pan juices. If you want, add in some feta and extra balsamic.
Lauren's Top Tips
Evenly Cut Vegetables. Try to cut all the veggies into roughly the same size to ensure even roasting. Smaller pieces may cook too fast and burn.
Don't Overcook the Orzo. Cook the orzo 2 minutes under packet instructions, as it will continue to absorb moisture when mixed with the roasted veggies.
Meal prepping
Meal prepping Greek chicken orzo is an easy way to have a balanced Mediterranean-inspired meal ready for the week. If you want an option for a full meal plan, check out the Weekly Meal Prep Plan which includes this Greek orzo. Since this dish can be enjoyed hot or cold, it's versatile for packed lunches or quick dinners.
How do you store orzo pasta salad?
Store in an airtight container in the fridge for up to 4 days. Keep the orzo and chicken separate if you want to maintain the best texture.
When serving your leftovers, I highly recommend adding an extra drizzle of balsamic and feta as this helps liven the dish back up. You can even mix-and-match this during the week to keep things versatile with some fresh herbs, a balsamic reduction or different types of cheeses.
Reheating
I personally really like this as a cold lunch - especially during the summer or spring. Plus, I find the creaminess of the feta and sharpness of the fresh herbs I add better when it is cold.
But, if you do want to reheat it, add a splash of olive oil, balsamic or even a drizzle of water to the chicken breast and cover it loosely with a paper towel or baking paper so the chicken steams a bit more rather than drying out. Then top with feta (obv.)
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Absolutely! Skip the chicken and add chickpeas or white beans for protein, or toss in grilled halloumi for a salty, cheesy twist.
Roasting the vegetables helps the steam from the vegetables flow into the chicken to prevent it from drying out, and the added herbs and vinegar help to liven up the flesh as well.
Because chicken breast can vary in size, I suggest measuring the doneness with a meat thermometer so you know it's cooked and don't wait until its dried out.
Other Chicken Pasta Recipes
Or, you can have a browse through my chicken pasta meal preps for more delicious eats.
Recipe
Balsamic Chicken with Roasted Vegetables and Orzo
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Equipment
- 1 Large and Deep Baking Tray
Ingredients
- 250 g (1 ½ cups) orzo / risoni, see note 1
- 600 g (1 lb) chicken breasts, approx.3 large
- 1 small eggplant,
- 1 capsicum / red bell pepper,
- 2 zucchini,
- 300 g (10 ½ oz) cherry tomatoes
- 2 tablespoon olive oil,
- 2 tablespoon balsamic vinegar
- 2 tablespoon dried oregano,
- 1 lemon ,
- Salt and pepper, to taste
- ¼ cup feta
Instructions
Prepare
- Preheat oven to 200°C (400°F)
- Slice 1 small eggplant, 1 capsicum / red bell pepper, 2 zucchini into even, bite-sized pieces.
- Add sliced vegetables and 300 g (10 ½ oz) cherry tomatoes to a large baking tray and nestle in 600 g (1 lb) chicken breasts. Coat with 2 tbsp olive oil, 2 tbsp balsamic vinegar, 2 tbsp dried oregano, Salt and pepper.
- Halve 1 lemon and squeeze over the lemon and vegetables then nestle in the halves in the tray.
Cook
- Roast for 30 minutes or until the chicken reaches 69°C (160°F) (it will rise to 74°C (165°F) as it rests).
- Meanwhile, cook the 250 g (1 ½ cups) orzo / risoni in salted boiling water until 2 minutes under the packet instructions. Drain, rinse with cold water to stop cooking, and set aside.
- Let the chicken rest for 5 minutes, then slice into thin strips. Toss with the orzo, roasted vegetables, and any remaining pan juices before serving. Serve with ¼ cup feta and extra balsamic if desired
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