Ingredients:
For the Chicken & Glaze:
4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 tablespoon olive oil
1 cup fresh strawberries, hulled and chopped
2 tablespoons honey
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
For the Orzo Salad:
1 cup orzo pasta
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, finely chopped
1/3 cup crumbled feta cheese
2 tablespoons fresh parsley, chopped
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper, to taste
Directions:
In a small saucepan over medium heat, combine strawberries, honey, balsamic vinegar, and Dijon mustard. Simmer for 5–7 minutes, mashing the berries slightly, until the mixture thickens. Remove from heat and set aside.
Season chicken breasts with salt and pepper. Heat olive oil in a grill pan or outdoor grill over medium heat.
Grill chicken for 6–7 minutes on each side, or until fully cooked. In the final minutes of cooking, brush with the strawberry glaze.
Meanwhile, cook orzo pasta according to package directions. Drain and let cool slightly.
In a large bowl, combine orzo, cherry tomatoes, cucumber, red onion, feta cheese, and parsley. Drizzle with olive oil and lemon juice, then season with salt and pepper. Toss well.
Serve grilled chicken over a bed of feta orzo salad. Drizzle with additional strawberry balsamic glaze if desired.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes | Kcal: 420 per serving | Servings: 4 servings