Strawberry Balsamic Chicken with Herbed Orzo and Fresh Herbs (Print version)
Juicy balsamic chicken served over lemony herbed orzo with fresh strawberries, basil, mint, parsley, and a glossy sweet-tangy glaze.
# Ingredients:
For the chicken
01 -
4 small boneless skinless chicken breasts, about 6 oz (170 g) each
02 -
1/4 cup (60 ml) balsamic vinegar
03 -
2 tablespoons olive oil
04 -
1 tablespoon honey
05 -
1 teaspoon Dijon mustard
06 -
2 cloves garlic, grated or minced
07 -
1 teaspoon kosher salt
08 -
1/2 teaspoon black pepper
For the strawberry balsamic glaze
09 -
2 cups (300 g) fresh strawberries, hulled and halved
10 -
2 tablespoons balsamic vinegar
11 -
1 tablespoon honey, plus more to taste
12 -
1 teaspoon fresh lemon juice
13 -
1/4 teaspoon kosher salt
For the herbed orzo
14 -
1 cup (200 g) dry orzo
15 -
2 tablespoons olive oil, divided
16 -
1 teaspoon lemon zest
17 -
1 tablespoon fresh lemon juice
18 -
1/3 cup (45 g) crumbled feta or ricotta salata
19 -
1/4 cup chopped fresh basil, plus more for serving
20 -
2 tablespoons chopped fresh mint
21 -
2 tablespoons chopped fresh parsley
22 -
Salt and black pepper, to taste
# Instructions:
01 -
Whisk balsamic vinegar, olive oil, honey, Dijon, garlic, salt, and pepper in a shallow dish. Add the chicken and turn to coat. Let it stand for 15 minutes while you prepare the orzo ingredients.
02 -
Bring a pot of salted water to a boil. Cook the orzo until tender, about 8-10 minutes, then drain well. Toss with 1 tablespoon olive oil to prevent sticking.
03 -
Heat a grill, grill pan, or heavy skillet over medium-high heat. Cook the chicken for 5-6 minutes per side, until browned and the thickest part reaches 165 degrees F. Transfer to a plate and rest for 5 minutes.
04 -
Add strawberries, balsamic vinegar, honey, lemon juice, and salt to a small saucepan or the same skillet. Simmer over medium heat for 4-6 minutes, stirring gently, until syrupy and still chunky.
05 -
Toss the warm orzo with the remaining 1 tablespoon olive oil, lemon zest, lemon juice, feta or ricotta salata, basil, mint, and parsley. Season with salt and pepper to taste.
06 -
Slice the rested chicken. Spoon herbed orzo onto plates, top with chicken, and spoon the warm strawberry balsamic glaze over the top. Finish with extra basil if desired.
# Good to know:
01 -
Chicken is done when the thickest part reaches 165 degrees F.
02 -
Use ripe but firm strawberries so the glaze stays chunky.
03 -
Best served warm, with extra fresh herbs added at the table.