Description
A vibrant summer dish featuring juicy grilled chicken topped with a sweet-tart strawberry balsamic glaze, served alongside a refreshing orzo salad with creamy ricotta salata, fresh herbs, and a zesty lemon dressing.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 cup fresh strawberries, hulled and sliced
- 1/2 cup balsamic vinegar
- 2 tablespoons honey
- 1 cup orzo pasta
- 1/2 cup crumbled ricotta salata cheese
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh basil
- 1 lemon, juiced and zested
- 3 tablespoons extra virgin olive oil
- Salt and black pepper to taste
- 2 cloves garlic, minced
Instructions
1. Prepare the Crust:
- Season chicken breasts with salt and pepper, then grill over medium-high heat for 6-7 minutes per side until cooked through and internal temperature reaches 165°F.
- In a small saucepan, combine strawberries, balsamic vinegar, and honey. Simmer over medium heat for 10-12 minutes until reduced to a syrupy glaze, then set aside.
- Cook orzo according to package directions, drain, and rinse under cold water to cool.
- In a large bowl, whisk together lemon juice, lemon zest, olive oil, minced garlic, salt, and pepper to make the dressing.
- Toss cooled orzo with the dressing, then gently fold in ricotta salata, mint, and basil.
- Plate the orzo salad, top with grilled chicken, and drizzle generously with the strawberry balsamic glaze before serving.
Notes
You can customize the seasonings to taste.