Balsamic Chicken Orzo with Roasted Veggies & Garlic Whipped Feta

 

Ingredients:

2 boneless, skinless chicken breasts

1 cup orzo pasta

1 zucchini, sliced

1 red bell pepper, chopped

1 cup cherry tomatoes

2 tablespoons olive oil

2 tablespoons balsamic vinegar

1 teaspoon garlic powder

1/2 teaspoon dried oregano

Salt and black pepper to taste

For the Garlic Whipped Feta:

1/2 cup feta cheese

1/3 cup Greek yogurt

1 clove garlic, minced

1 tablespoon olive oil

1 teaspoon lemon juice

Directions:

Preheat oven to 400°F (200°C).

Toss zucchini, bell pepper, and cherry tomatoes with 1

tablespoon olive oil, salt, and pepper. Roast for 20–25

minutes until tender.

Cook orzo according to package instructions. Drain and

set aside.

Season chicken with garlic powder, oregano, salt, and

pepper. Heat remaining olive oil in a pan over medium

heat and cook chicken for 5–6 minutes per side until fully

cooked. Drizzle balsamic vinegar over chicken and let it

glaze for 1–2 minutes. Slice the chicken.

In a blender or bowl, mix feta, Greek yogurt, garlic, olive

oil, and lemon juice until smooth and creamy.

Combine cooked orzo with roasted vegetables.

Serve topped with sliced chicken and a generous spoon

of garlic whipped feta.