Strawberry Balsamic Chicken Orzo (Print Version)
Grilled chicken with strawberry balsamic glaze, served atop herbed orzo for a fresh, vibrant meal.
# Ingredients:
→ Chicken
01 -
2 boneless, skinless chicken breasts
02 -
1 tablespoon olive oil
03 -
Salt, to taste
04 -
Black pepper, to taste
→ Strawberry Balsamic Reduction
05 -
1 cup fresh strawberries, diced
06 -
60 milliliters balsamic vinegar
07 -
2 tablespoons honey
→ Herbed Orzo
08 -
200 grams orzo pasta
09 -
60 grams ricotta salata, crumbled (or feta cheese)
10 -
2 tablespoons fresh basil, finely chopped
11 -
2 tablespoons fresh mint, finely chopped
12 -
3 tablespoons olive oil
13 -
Juice of 1 lemon
14 -
Salt, to taste
15 -
Black pepper, to taste
# Instructions:
01 -
Pat the chicken breasts dry with paper towels and season both sides with salt and black pepper. Rest at room temperature for 15 minutes.
02 -
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.
03 -
Bring a pot of generously salted water to a boil. Add orzo and cook according to package instructions until al dente. Drain thoroughly.
04 -
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.
05 -
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.
06 -
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:
01 -
Allowing the chicken to rest before slicing retains the juices for optimal tenderness.