Balsamic Chicken Orzo with Grilled Veggies & Whipped Feta

 

Ingredients:

2 boneless, skinless chicken breasts

1 cup dry orzo pasta

1 zucchini, sliced

1 red bell pepper, sliced

1 cup cherry tomatoes

2 tablespoons olive oil

2 tablespoons balsamic vinegar

2 cloves garlic, minced

1 teaspoon dried oregano

Salt and black pepper to taste

For the Whipped Feta:

1/2 cup feta cheese, crumbled

1/4 cup Greek yogurt

1 tablespoon olive oil

1 teaspoon lemon juice

Directions:

Cook the orzo according to package instructions in

salted boiling water until tender, about 8–10 minutes.

Drain and set aside.

Preheat a grill pan or skillet over medium-high heat.

In a bowl, toss zucchini, bell pepper, and cherry tomatoes

with 1 tablespoon olive oil, salt, and pepper. Grill for

about 5–7 minutes until lightly charred and tender.

Season the chicken breasts with oregano, salt, and black

pepper. Heat the remaining olive oil in a skillet and cook

the chicken for 6–7 minutes per side until fully cooked.

Add garlic and balsamic vinegar to the pan during the

last minute of cooking and coat the chicken with the

sauce. Let the chicken rest for a few minutes, then slice.

In a small bowl, blend feta cheese, Greek yogurt, olive oil,

and lemon juice until smooth and creamy.

In a large bowl, combine the cooked orzo with grilled

vegetables. Top with sliced balsamic chicken and a

generous spoonful of whipped feta.

Serve warm and enjoy.

Prep Time: 15 minutes | Cooking Time: 20 minutes |

Total Time: 35 minutes

Kcal: 480 kcal | Servings: 4 servings