Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces (680g)
  • 1 red bell pepper, seeded and chopped (1 medium)
  • 1 yellow bell pepper, seeded and chopped (1 medium)
  • 1 red onion, chopped (1 medium)
  • 2 cups broccoli florets (about 200g)
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning (5ml)
  • ½ teaspoon salt (2.5ml)
  • ¼ teaspoon black pepper (1.25ml)
  • 1/2 cup balsamic vinegar (120ml)
  • 2 tablespoons honey (30ml)
  • 1 tablespoon Dijon mustard (15ml)
  • 1 cup orzo pasta (200g)
  • 2 cups chicken broth (475ml)
  • Fresh basil leaves, chopped (optional)
  • Grated Parmesan cheese (optional)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Heat olive oil in the oven-safe skillet over medium-high heat. Add chicken and sear on all sides until lightly browned.
  3. Add bell peppers, red onion, and broccoli to the skillet. Cook for 5 minutes, stirring occasionally, until slightly softened.
  4. Stir in minced garlic, Italian seasoning, salt, and pepper. Cook for 1 minute, until fragrant.
  5. In a small bowl, whisk together balsamic vinegar, honey, and Dijon mustard.
  6. Stir in orzo pasta and chicken broth into the skillet.
  7. Pour balsamic glaze evenly over the chicken and vegetables. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the orzo is cooked through and the chicken is cooked to an internal temperature of 165°F (74°C).
  8. Let the dish rest for 5 minutes before garnishing with fresh basil and Parmesan cheese (if desired). Serve immediately.