4 boneless, skinless chicken breasts

1 cup orzo pasta

2 cups chicken broth

1 cup cherry tomatoes, halved

1 zucchini, diced

1 bell pepper, diced

1 red onion, chopped

3 tablespoons balsamic vinegar

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon dried oregano

Salt and pepper, to taste

Fresh basil, for garnish

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Season chicken breasts with salt, pepper, and half the oregano.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear chicken 5–6 minutes per side until golden and cooked through. Remove and set aside.
In the same skillet, add remaining olive oil. Sauté onion, bell pepper, and zucchini for 4–5 minutes until softened.
Stir in minced garlic and cook 30 seconds until fragrant.
Add orzo to the pan and toast for 1–2 minutes, stirring to coat in oil and aromatics.
Pour in chicken broth and balsamic vinegar, scraping up browned bits from the pan.
Bring to a simmer, then reduce heat to low, cover, and cook 10 minutes until orzo is tender and liquid mostly absorbed, stirring occasionally.
Stir in cherry tomatoes and let them warm through for 1–2 minutes.
Slice the cooked chicken and return to the skillet, tossing gently with orzo and vegetables.
Garnish with fresh basil and adjust seasoning before serving.

Add spinach or arugula at the end for extra greens.

Sprinkle feta, Parmesan, or goat cheese before serving for added creaminess.

Use vegetable broth for a vegetarian version.

Chicken thighs can replace chicken breasts for richer flavor.

Store leftovers up to 3 days and reheat with a splash of broth to loosen the orzo.