An easy dish to make and full of flavor.
1 lb. boneless skinless chicken breasts, sliced
2 Tbls. olive oil
3 Tbls good balsamic vinegar (18 yr or older)
2 cloves garlic, minced
1 t. dried oregano
1/2 t. dried thyme
salt and black pepper, to taste
1 small zucchini, sliced
1 red bell pepper, sliced
1 cup cherry tomatoes
1 small red onion, sliced
2 Tbls olive oil
1/2 t. smoked paprika
salt and black pepper, to taste
1-1/2 c. dry orzo pasta
3/4 c. feta cheese, crumbled (3.5 oz. pkg)
1 Tbls olive oil
1 Tbls lemon juice
1 Tbls fresh parsley, finely chopped
1 Tbls fresh dill or basil, finely chopped
black pepper, to taste
Marinate the Chicken: In a bowl, whisk olive oil, balsamic vinegar, garlic, oregano, thyme, salt, and pepper. Add chicken and toss well. Marinate for 20–30 minutes.
Roast the Vegetables: Preheat oven to 425 degrees.
Toss zucchini, bell pepper, tomatoes, and red onion with olive oil, smoked paprika, salt, and pepper. Roast for 20–25 minutes until tender and lightly caramelized.
Cook the Orzo: Bring salted water to a boil and cook orzo according to package instructions. Drain and set aside.
Cook the Chicken: Heat a skillet over medium-high heat. Cook chicken for 4–5 minutes per side until caramelized and cooked through.
Prepare the Herb Feta: In a bowl, mix feta with olive oil, lemon juice, fresh herbs, and black pepper until creamy but slightly chunky. Set aside.
Assemble the Dish: Toss orzo with roasted vegetables. Top with balsamic chicken and finish with generous spoonfuls of herb feta.
Serves 4-6