Balsamic Chicken Orzo with Roasted Veggies & Feta Yogurt Sauce

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Ingredients

  • 2 boneless, skinless chicken breasts, sliced
  • 2 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp paprika
  • Salt and black pepper to taste
  • 1 zucchini, sliced
  • 1 red bell pepper, chopped
  • 1 cup broccoli florets
  • 1/2 red onion, sliced
  • 2 tbsp olive oil
  • 1/2 tsp dried thyme
  • Salt and black pepper to taste
  • 1 cup dry orzo pasta
  • 2 cups chicken broth
  • 3/4 cup Greek yogurt
  • 1/3 cup crumbled feta cheese
  • 1 tbsp olive oil
  • 1 tsp lemon juice
  • Pinch of salt
  • 2 tbsp chopped fresh parsley

Directions

  1. In a bowl, whisk olive oil, balsamic vinegar, garlic, oregano, paprika, salt, and pepper. Add chicken slices and let marinate for 15ā€“20 minutes.
  2. Preheat oven to 425Ā°F (220Ā°C). Toss zucchini, bell pepper, broccoli, and red onion with olive oil, thyme, salt, and pepper. Spread on a baking sheet and roast for 18ā€“22 minutes until tender and lightly caramelized.
  3. Bring chicken broth to a boil. Add orzo and cook 8ā€“10 minutes until tender. Drain any excess liquid.
  4. Heat a skillet over medium-high heat. Cook marinated chicken for 6ā€“8 minutes until browned and fully cooked.
  5. In a small bowl, mix Greek yogurt, feta, olive oil, lemon juice, and a pinch of salt until smooth.
  6. Divide cooked orzo between bowls. Top with roasted vegetables and balsamic chicken. Drizzle with feta yogurt sauce and sprinkle parsley over the top.
  7. Serve warm as a hearty Mediterranean-inspired meal.
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