Print

Balsamic Chicken Orzo with Roasted Veggies & Lemon Whipped Feta Sauce

Print Recipe

A delicious and healthy weeknight dinner featuring balsamic-marinated chicken, roasted vegetables, creamy orzo, and a tangy lemon whipped feta sauce.

Ingredients

Scale
  • For the Balsamic Chicken:
  • 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
  • 2 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • For the Roasted Veggies:
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 zucchini, chopped
  • 1 red onion, chopped
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • For the Orzo:
  • 1 cup orzo pasta
  • 2 cups chicken broth
  • For the Lemon Whipped Feta Sauce:
  • 4 oz feta cheese
  • 2 tbsp Greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a bowl, combine chicken pieces with balsamic vinegar, olive oil, and oregano. Marinate for 15 minutes.
  3. On a baking sheet, toss chopped bell peppers, zucchini, and red onion with olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
  4. Meanwhile, cook orzo in chicken broth according to package directions until al dente. Drain if needed.
  5. In a small food processor, blend feta, Greek yogurt, lemon juice, olive oil, garlic, salt, and pepper until smooth and creamy. Set aside.
  6. In a large skillet over medium-high heat, cook the marinated chicken pieces until golden and cooked through, about 5-7 minutes.
  7. Combine the cooked orzo with the roasted vegetables and chicken. Serve topped with a dollop of lemon whipped feta sauce.

Notes

For a lighter version, use chicken breast instead of thighs. The lemon whipped feta can be made ahead and refrigerated.

Nutrition

Find it online: https://cheerychop.com/balsamic-chicken-orzo-recipe/