Heat a tablespoon of olive oil in a large skillet over medium-high heat. Season the boneless, skinless chicken breasts with salt and pepper, and cook for about 6-7 minutes per side, or until golden brown and the internal temperature reaches 165°F. Once cooked, transfer the chicken to a plate and let it rest while you prepare the veggies.

In the same skillet, add another drizzle of olive oil if needed, and toss in the chopped red onion. Sauté for about 3-4 minutes or until the onion becomes soft and translucent. Add minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning, until fragrant.

Stir in the diced bell pepper and chopped zucchini, cooking for another 3-4 minutes until they start to soften. Then, add the orzo pasta to the skillet, tossing everything together to coat the orzo with the delicious vegetable mix.

Pour in the chicken broth and bring to a gentle boil. Once boiling, cover the skillet and reduce the heat to low, allowing it to simmer for 10-12 minutes, or until the orzo is tender and the liquid is absorbed. Stir occasionally to prevent sticking and ensure even cooking.

Once the orzo is cooked, slice the rested chicken breasts and return them to the skillet. Add in the halved cherry tomatoes and a generous splash of balsamic vinegar to coat everything in a glossy glaze. Heat through for about 2-3 minutes, allowing the flavors to meld beautifully.

Remove the skillet from the heat and garnish your Balsamic Chicken & Veggie Orzo with freshly chopped basil for a fragrant finish. Serve hot, and enjoy the vibrant flavors and textures of this delightful one-pan meal!