Description
A vibrant summer dish featuring juicy grilled chicken with a sweet-tangy strawberry balsamic glaze, paired with a refreshing orzo salad loaded with ricotta salata, fresh herbs, and crisp vegetables.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup strawberries, chopped
- 1/4 cup balsamic vinegar
- 1 tbsp honey or maple syrup
- 2 cloves garlic, minced
- 2 tbsp olive oil, divided
- Salt and pepper, to taste
- 1 cup orzo pasta
- 1/2 cup ricotta salata, crumbled
- 1 English cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh basil, chopped
- 2 tbsp lemon juice
Instructions
- Chop strawberries and simmer with balsamic vinegar, honey, minced garlic, salt, and pepper until thickened. Strain solids if desired and set aside to cool.
- Season chicken breasts with salt, pepper, and 1 tbsp olive oil. Grill over medium-high heat for 6–7 minutes per side or until internal temperature reaches 165°F (74°C). Brush with glaze and let rest before slicing.
- Cook orzo al dente, drain and rinse under cold water. Toss with cucumber, cherry tomatoes, red onion, basil, ricotta salata, 1 tbsp olive oil, lemon juice, salt, and pepper.
- Plate orzo salad, top with sliced chicken, and drizzle with extra glaze. Serve immediately.
Notes
- Glaze can be made up to 3 days ahead and stored in the fridge.
- Orzo salad can be prepped a day in advance; add fresh basil before serving.
- Swap ricotta salata with feta or Parmesan for variation.
- Use raspberries or grilled peaches instead of strawberries for a twist.
- Store chicken and salad separately to preserve texture.
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg
