Description
A delightful and flavorful recipe for Balsamic Glazed Chicken & Orzo served with Whipped Feta and Grilled Zucchini. This dish combines tender chicken coated in a sweet balsamic glaze, herb-infused orzo pasta, creamy whipped feta, and charred grilled zucchini for a well-rounded meal.
Ingredients
Units
Scale
For the Chicken & Balsamic Glaze
- 1 1/2 lbs (700g) boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup balsamic vinegar
- 2 tbsp honey
- 2 garlic cloves, minced
For the Orzo
- 1 cup dry orzo pasta
- 2 cups chicken broth (or water)
- 1 tbsp olive oil
- 2 tbsp fresh parsley, chopped
- Juice of 1/2 lemon
- Salt to taste
For the Whipped Feta
- 3/4 cup crumbled feta cheese
- 1/3 cup Greek yogurt
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1–2 tbsp warm water (to thin)
For the Grilled Zucchini
- 2 medium zucchini, sliced lengthwise
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Optional Garnish
- Fresh basil or dill
- Extra balsamic drizzle
- Red pepper flakes
Instructions
- Cook the Orzo – Bring chicken broth to a boil. Add orzo and cook according to package instructions (about 8–10 minutes) until tender. Drain if necessary and toss with olive oil, lemon juice, parsley, and a pinch of salt. Set aside.
- Prepare the Balsamic Glaze – In a small saucepan, combine balsamic vinegar, honey, and minced garlic. Simmer over medium heat for 8–10 minutes until reduced and thickened. Remove from heat and set aside.
- Cook the Chicken – Season chicken with oregano, garlic powder, smoked paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken 5–6 minutes per side until golden and internal temperature reaches 165°F (74°C). Brush generously with balsamic glaze during the last 2 minutes of cooking. Let rest 5 minutes before slicing.
- Grill the Zucchini – Toss zucchini slices with olive oil, salt, and pepper. Grill on a grill pan or outdoor grill for 2–3 minutes per side until tender and lightly charred.
- Make the Whipped Feta – Blend feta, Greek yogurt, olive oil, and lemon juice until smooth. Add warm water as needed to create a creamy, spreadable texture.
- Assemble the Dish – Spoon orzo onto serving plates or bowls. Add sliced balsamic chicken. Arrange grilled zucchini on the side. Add generous dollops of whipped feta. Drizzle with extra balsamic glaze if desired.
Notes
- Feel free to customize the dish with your favorite herbs or additional vegetables.
- Adjust the sweetness of the balsamic glaze by adding more or less honey to suit your taste preferences.
- Ensure the chicken reaches a safe internal temperature of 165°F (74°C) for proper doneness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling, Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 560 kcal
- Sugar: 8g
- Sodium: 1080mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 130mg
