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Strawberry Balsamic Chicken Orzo

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Grilled chicken with strawberry balsamic glaze, served atop herbed orzo for a fresh, vibrant meal.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • Salt, to taste
  • Black pepper, to taste
  • 1 cup fresh strawberries, diced
  • 60 milliliters balsamic vinegar
  • 2 tablespoons honey
  • 200 grams orzo pasta
  • 60 grams ricotta salata, crumbled (or feta cheese)
  • 2 tablespoons fresh basil, finely chopped
  • 2 tablespoons fresh mint, finely chopped
  • 3 tablespoons olive oil
  • Juice of 1 lemon
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Pat the chicken breasts dry with paper towels and season both sides with salt and black pepper. Rest at room temperature for 15 minutes.
  2. In a small saucepan, combine diced strawberries, balsamic vinegar, and honey. Bring to a simmer over medium heat and cook for approximately 15 minutes until strawberries break down and sauce thickens. Set aside.
  3. Bring a pot of generously salted water to a boil. Add orzo and cook according to package instructions until al dente. Drain thoroughly.
  4. While orzo is still warm, transfer to a large bowl. Toss with olive oil, lemon juice, chopped basil, chopped mint, salt, and black pepper. Gently fold in crumbled ricotta salata or feta cheese.
  5. Preheat a grill or grill pan over medium-high heat. Brush chicken breasts with olive oil. Grill for 6 to 7 minutes per side until the internal temperature reaches 74°C. Transfer to a plate and let rest for 5 minutes before slicing.
  6. Portion herbed orzo onto serving plates, arrange sliced grilled chicken on top, and drizzle with strawberry balsamic reduction. Garnish with extra fresh herbs and cheese if desired.

Notes

Allowing the chicken to rest before slicing retains the juices for optimal tenderness.

Nutrition

Find it online: https://www.delicetreats.com/strawberry-balsamic-chicken-orzo/