Balsamic Chicken Orzo Bowl
This dish features juicy balsamic-marinated chicken served over creamy orzo with roasted vegetables and a drizzle of extra balsamic glaze. It’s a Mediterranean-inspired power bowl — hearty, vibrant, and full of flavor.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings:2–3
Ingredients
For the Chicken
2 boneless, skinless chicken breasts
2 tbsp balsamic vinegar
1 tbsp olive oil
1 tsp honey or maple syrup
1 garlic clove, minced
½ tsp dried oregano
Salt and black pepper to taste
For the Orzo Base
1 cup orzo pasta
1 tbsp olive oil
2 cups low-sodium chicken or vegetable broth
1 tbsp lemon juice
Salt and pepper to taste
For the Roasted Veggies
1 cup cherry tomatoes
1 small zucchini, sliced
½ red onion, sliced
1 tbsp olive oil
Salt, pepper, and oregano to taste
Optional Toppings
Crumbled feta or shaved parmesan
Fresh basil or parsley
Extra balsamic glaze drizzle
Instructions
Step 1: Marinate the Chicken
In a bowl, whisk together balsamic vinegar, olive oil, honey, garlic, oregano, salt, and pepper.
Add chicken and marinate for at least 15–20 minutes (or overnight for deeper flavor).
Step 2: Cook the Chicken
Heat a skillet or grill pan over medium-high heat.
Cook chicken for 5–6 minutes per side, until nicely browned and fully cooked through.
Let it rest for 5 minutes, then slice thinly.
Step 3: Roast the Veggies
Preheat oven to 200°C (400°F).
Toss tomatoes, zucchini, and onion with olive oil, salt, pepper, and oregano.
Roast for 15–20 minutes until tender and slightly caramelized.
Step 4: Cook the Orzo
In a saucepan, heat olive oil or butter, then add orzo and toast lightly for 1 minute.
Pour in broth, bring to a boil, and cook for 8–10 minutes, stirring occasionally until tender.
Stir in lemon juice, salt, and pepper to taste.
Step 5: Assemble the Bowl
Add a scoop of orzo as your base.
Top with sliced balsamic chicken and roasted veggies.
Sprinkle with feta cheese and fresh basil.
Finish with a drizzle of balsamic glaze for extra tang.
Tips
Use whole wheat orzo for added fiber.
Substitute chicken with grilled shrimp or tofu for a lighter option.
Add a handful of baby spinach under the warm orzo to let it wilt slightly.
Frequently Asked Questions
Q1: Can I meal prep this bowl?
Yes! Store each component separately in airtight containers for up to 3 days. Assemble and drizzle with balsamic glaze before serving.
Q2: Can I serve it cold?
Absolutely — it makes a great chilled Mediterranean pasta salad the next day.
Q3: What can I use instead of orzo?
Try couscous, quinoa, or farro for different textures and nutrition profiles.
Nutritional Information
Calories: 480 kcal
Protein: 38g
Carbs: 45g
Fat: 14g
Fiber: 5g