Ingredients
Equipment
Method
Step-by-Step Instructions
- Heat a large skillet over medium-high heat and add olive oil. Once shimmering, add bite-sized chicken pieces and season with salt and pepper. Sauté for 5–7 minutes until golden and cooked through.
- Add chopped bell peppers and zucchini to the skillet, followed by minced garlic. Sauté for 3–5 minutes until softened but still tender-crisp.
- Stir in the orzo pasta and chicken broth. Increase heat to bring to a gentle boil, then reduce to a simmer. Cook for 10–12 minutes until orzo is tender and most liquid is absorbed.
- Once the orzo is al dente, stir in the balsamic vinegar. Cook for an additional 2–3 minutes over low heat, stirring continuously.
- Remove from heat and serve warm, garnished with fresh herbs if desired.
Nutrition
Notes
This dish is ideal for meal prepping; simply double the batch to enjoy throughout the week.