Description
A delightful dish combining juicy grilled chicken with a sweet and tangy strawberry balsamic glaze alongside a crunchy Cotija cheese orzo salad, perfect for warm days.
Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts
- 1 tbsp (15 ml) olive oil
- Salt and pepper, to taste
- 1/2 cup (120 ml) balsamic vinegar
- 1/4 cup (80 g) strawberry jam or preserves
- 1 tsp (5 ml) Dijon mustard
- 1 cup (200 g) orzo pasta
- 1/2 cup (75 g) cherry tomatoes, halved
- 1/4 cup (30 g) Cotija cheese, crumbled
- 1/4 cup (30 g) diced cucumber
- 1 tbsp (15 ml) olive oil
- 1 tsp (5 ml) lemon juice
- Optional: fresh basil or parsley for garnish
Instructions
- Cook the orzo according to the package directions. Drain it, then toss it with olive oil and lemon juice. Set aside to cool.
- Stir in cherry tomatoes, cucumber, and Cotija cheese into the orzo.
- Preheat your grill or grill pan to medium heat.
- Brush the chicken breasts with olive oil and season them with salt and pepper.
- Grill the chicken for 5–6 minutes on each side until cooked through (an internal temperature of 165°F / 74°C).
- In a small saucepan, mix balsamic vinegar, strawberry jam, and Dijon mustard. Simmer over medium heat for 5–7 minutes until the mixture thickens.
- Brush the glaze over the chicken during the last minute of grilling. Drizzle some more glaze on top just before serving.
- Serve the grilled chicken alongside the orzo salad. Garnish with fresh herbs if desired.
Notes
This dish is best served warm, right off the grill. Leftovers can be stored in an airtight container in the fridge for about 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean