Description
A vibrant Mediterranean-inspired dish featuring tender chicken in a sweet-tangy balsamic glaze, served over orzo with feta and a fresh, herbaceous rhubarb relish.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 cup balsamic vinegar
- 2 tablespoons honey
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup crumbled feta cheese
- 1 cup diced fresh rhubarb
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Season chicken breasts with salt and pepper. In a skillet, heat olive oil over medium-high heat and cook chicken until golden, about 6-7 minutes per side. Remove and set aside.
- In the same skillet, add balsamic vinegar and honey. Simmer until reduced to a syrupy glaze, about 5-7 minutes. Return chicken to skillet, coat with glaze, and cook for 2 more minutes.
- Cook orzo in chicken broth according to package directions until al dente. Drain if needed and toss with half the feta.
- Combine diced rhubarb, mint, and parsley in a bowl to make the relish. Season with a pinch of salt.
- Serve chicken over orzo, topped with remaining feta and a spoonful of herbed rhubarb relish.
Notes
You can customize the seasonings to taste.