Ingredients
Scale
- 2 boneless, skinless chicken breasts, chopped
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 2 cups fresh spinach
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped chicken, season with salt and pepper, and cook until browned and cooked through. Remove from skillet and set aside.
- In the same skillet, add garlic and sauté until fragrant. Stir in balsamic vinegar and cook for 1 minute.
- Add orzo to the skillet, stirring to coat with the balsamic mixture. Pour in 2 cups of water or chicken broth, bring to a boil, then reduce heat and simmer until orzo is tender, about 10 minutes.
- Add cherry tomatoes, zucchini, and spinach. Cook until vegetables are tender and spinach wilts, about 3-4 minutes.
- Return chicken to the skillet, stir to combine everything, and cook for another 2 minutes. Garnish with fresh herbs before serving.
Notes
- You can substitute chicken with tofu for a vegetarian option.
- Adjust the balsamic vinegar according to your sweetness preference.
- Serve with grated Parmesan cheese for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten-Free if using gluten-free orzo
Nutrition
- Serving Size: 1 plate
- Calories: 460 Kcal
- Sugar: 8g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg