Balsamic Chicken with Roasted Vegetables and Orzo

a square photo of a bowl of orzo with chicken and mediterranean vegetables

Balsamic Chicken with Roasted Vegetables and Orzo

This balsamic chicken is baked with mediterranean roasted vegetables and drizzled with balsamic vinegar and Greek-forward flavours of lemon and oregano which is soaked up by the orzo. Bake the chicken and vegetables in one pan and serve on top of orzo (risoni) either warm or turn it into a hearty pasta salad with a good helping of feta.

note - ingredients can be approximate

5 from 2 votes

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course, Salad

Cuisine Mediterranean

Servings

Calories 578 kcal

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

Video

Notes

Note 1 - Orzo

Also called Risoni (in Australia). It's a small, rice-looking pasta and is especially great for cold dishes. Don't cook it like rice because it'll get really mushy, I recommend cooking like any other pasta (in a large pot of boiling water).

Storing

Store in airtight containers for up to 4 days in the fridge.

Reheating

This is optional as it is very nice as a cold pasta salad. If reheating, drizzle water, balsamic or oil over chicken breasts and lightly cover then reheat in microwave on 1 minute intervals until heated through.

Freezing

Not recommended as the chicken will dry out and you'll lose vegetable texture, but if you choose to, freeze for up to 6 months.

Nutrition

Calories: 578kcalCarbohydrates: 67gProtein: 45gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 104mgSodium: 307mgPotassium: 1522mgFiber: 9gSugar: 13gVitamin A: 1654IUVitamin C: 91mgCalcium: 152mgIron: 4mg

Keyword chicken meal prep, chicken recipe, chicken salad, Greek Lemon Orzo, pasta meal prep, Pasta Recipe

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