Description
Juicy grilled chicken breasts are elevated with a sweet and tangy strawberry balsamic glaze, served alongside a creamy ricotta salata orzo salad for a quick and flavorful weeknight meal.
Ingredients
– 4 boneless, skinless chicken breasts
– 1 cup fresh strawberries, hulled and sliced
– 1/4 cup balsamic vinegar
– 2 tbsp honey
– 2 tbsp olive oil, plus more for grilling
– 1 cup uncooked orzo pasta
– 1/2 cup crumbled ricotta salata
– 2 tbsp chopped fresh basil
– 1 tbsp chopped fresh parsley
– Zest and juice of 1 lemon
– Salt and pepper to taste
Instructions
1. In a shallow baking dish, combine the chicken breasts, 1/2 cup of the sliced strawberries, balsamic vinegar, honey, and 2 tbsp olive oil. Cover and marinate for 30 minutes to 1 hour.
2. Preheat grill to medium-high heat. Grill the chicken for 6-8 minutes per side, or until cooked through. Transfer to a cutting board and let rest for 5 minutes.
3. While the chicken is grilling, cook the orzo according to package instructions. Drain and transfer to a large bowl.
4. Add the remaining 1/2 cup sliced strawberries, ricotta salata, basil, parsley, lemon zest and juice, and a drizzle of olive oil to the orzo. Season with salt and pepper and toss to combine.
5. Slice the grilled chicken and serve on top of the ricotta salata orzo salad. Drizzle with the strawberry balsamic glaze from the baking dish.
Notes
– You can use feta cheese instead of ricotta salata if preferred.
– Add grilled asparagus or other vegetables to the orzo salad for extra nutrition.
– Marinate the chicken for up to 24 hours in the refrigerator for even more flavor.
- Prep Time: 15
- Cook Time: 15
- Category: Main Course
- Method: Grilling
- Cuisine: American