Roasted Red Pepper Chicken and Orzo Tray Bake

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup uncooked orzo pasta
• 2 cups roasted red peppers, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup diced red onion
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan cheese (optional)
• Fresh parsley, chopped for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large mixing bowl, combine chicken, orzo, roasted red peppers, cherry tomatoes, red onion, garlic, olive oil, oregano, thyme, salt, and pepper. Toss to coat evenly.
3. 3 Transfer mixture to a large baking tray.
4. 4 Pour chicken broth evenly over the mixture.
5. 5 Bake uncovered for 40 minutes, stirring halfway through, until chicken is cooked through and orzo is tender.
6. 6 Remove from oven, sprinkle with Parmesan cheese if using, and garnish with fresh parsley.
7. 7 Let stand for 5 minutes before serving.

Equipment

• Large baking tray
• Mixing bowl

Variations

• Swap chicken for shrimp for a seafood twist.
• Add feta cheese for extra tang.

Substitutions

• Use penne pasta if orzo is unavailable.
• Substitute fresh herbs for dried if preferred.

Pairings

• A crisp Greek salad
• Warm pita bread

Nutrition

Tips

• For a smoky flavor, use jarred roasted red peppers packed in olive oil.
• Add a handful of spinach in the last 5 minutes of baking for an extra veggie boost.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave with a splash of water to maintain moisture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until heated through.

Serving Suggestions

• Serve with a simple green salad and crusty bread.
• Pair with a glass of crisp white wine for a delightful Mediterranean meal.

FAQ