There’s something comforting and energizing about a plate of warm, juicy chicken paired with a chilled, herb-flecked salad. This Honey Balsamic Grilled Chicken with Orzo Salad is the kind of dish that makes your table feel joyful, no matter the season. It’s light but satisfying, sweet yet tangy, and the way it comes together in just 30 minutes makes it a weeknight hero and a weekend favorite. I’m so glad you’re here for this one—because once you make it, it’ll become a regular in your rotation too.
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A Flavor-Packed Meal That Checks All the Boxes
What Makes It Special
At its heart, this is a two-part recipe—grilled chicken marinated in a honey balsamic glaze and a crisp, colorful orzo salad tossed with vegetables, herbs, and feta. They’re perfect together. The chicken is smoky and slightly caramelized with just the right amount of tang, while the orzo salad adds a cool contrast, full of crunch and brightness.
This meal is all about balance. Warm and cool. Sweet and savory. Creamy and crisp. You get a bit of everything on one plate.
Why You’ll Love This Recipe
- Quick and easy: 30 minutes from start to finish
- Great for meal prep: Stores well for up to 4 days
- Versatile: Serve warm, cold, or at room temp
- Crowd-pleaser: Perfect for dinners, BBQs, or packed lunches
- Nutritious and filling: Packed with protein, fiber, and flavor
If you’ve ever made my Mediterranean Chicken Balsamic, think of this as its lighter, summery cousin—just as flavorful, but faster and fresher.
What It Tastes Like
Imagine this: you bite into tender grilled chicken with crispy edges, kissed by a rich, tangy-sweet balsamic glaze. Paired with a cool orzo salad featuring juicy cherry tomatoes, crisp cucumbers, creamy feta, and fragrant basil—it’s refreshing, savory, and just the right amount of bright.
The flavors dance on your tongue. It’s hearty without being heavy and balanced enough that you’ll want every last forkful.
Benefits Beyond Taste
- High protein: From grilled chicken breasts
- Nutrient-rich: Thanks to fresh veggies and herbs
- Heart-healthy fats: From olive oil and feta
- Portable and convenient: Great for picnics and packed lunches
- Adaptable: Tailor the ingredients to suit your taste or whatever you have on hand.
For another bright, flavor-forward side to pair, try my Cranberry Spinach Orzo with Toasted Walnuts & Feta. It’s another winner.
Ingredients You’ll Need
Here’s a quick look at what brings this meal to life:
For the Chicken
| Ingredient | Quantity |
|---|---|
| Chicken breasts | 4 (boneless, skinless) |
| Balsamic vinegar | 1/4 cup |
| Honey | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Garlic | 2 cloves, minced |
| Salt and pepper | To taste |
For the Orzo Salad
| Ingredient | Quantity |
|---|---|
| Orzo pasta | 1 cup |
| Cherry tomatoes | 1 cup, halved |
| Cucumber | 1/2 cup, diced |
| Red onion | 1/4 cup, diced |
| Feta cheese | 1/4 cup, crumbled |
| Fresh basil | 2 tablespoons, chopped |
| Olive oil | 2 tablespoons |
| Lemon juice | 1 tablespoon |
| Salt and pepper | To taste |
Tools You’ll Need
Making this recipe is simple and doesn’t require fancy equipment. Here’s what’s helpful:
- Grill or grill pan
- Medium saucepan (for orzo)
- Mixing bowls
- Whisk
- Tongs or spatula
- Cutting board & knife
- Colander
Everything can be prepped and cooked using everyday kitchen basics.
Substitutions & Additions
This dish is super adaptable! Here’s how to make it your own:
Ingredient Substitutions
- Chicken: Try boneless thighs or even grilled shrimp
- Orzo: Couscous, quinoa, or farro work beautifully
- Feta cheese: Use goat cheese or mozzarella pearls
- Fresh basil: Sub in parsley, dill, or mint
Optional Add-ins
- Kalamata olives for a briny punch
- Roasted red peppers for smoky sweetness
- Avocado slices for added creaminess
- Arugula or baby spinach to boost the greens
Or pair it with my Easy Burrata Pesto Orzo Salad if you’re serving a crowd—you’ll love the contrast in textures and flavors.
How to Make Honey Balsamic Grilled Chicken
Step 1: Marinate the Chicken
In a bowl, whisk together the balsamic vinegar, honey, olive oil, minced garlic, salt, and pepper. Add the chicken breasts to the marinade and allow them to rest for about 20–30 minutes to soak up the flavors. The longer, the better—up to 2 hours is ideal.
Step 2: Cook the Orzo
Bring a pot of salted water to a boil and cook orzo according to package instructions (usually 8–10 minutes). Pour the cooked pasta into a strainer and rinse it with cold water to halt the cooking. Set aside.
Step 3: Grill the Chicken
Heat a grill or grill pan over medium-high heat. Grill the marinated chicken for about 6–7 minutes per side, or until nicely charred and cooked through (internal temperature of 165°F). Let the chicken rest for 5 minutes before slicing.
Step 4: Make the Orzo Salad
In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, red onion, feta, and chopped basil. Sprinkle olive oil and a squeeze of lemon juice over the top, then add a pinch of salt and a dash of pepper. Toss gently to combine.
Step 5: Assemble & Serve
Slice the grilled chicken and serve it over a bed of orzo salad. You can plate it warm, room temp, or chilled—whatever you’re feeling!
What to Serve It With
This dish shines beautifully by itself, but if you’d like to complement it, here are a few ideas for what to serve alongside it:
- Toasts or flatbreads: Something crusty for scooping up salad
- A simple green salad: Tossed with lemon vinaigrette
- Stuffed grape leaves or dolmas
- A light soup starter: Like lentil or roasted red pepper
It’s also a great base for grain bowls—add extra veggies or a dollop of hummus on the side!
Tips for Getting It Just Right
- Let the chicken rest after grilling—it keeps the juices sealed inside
- Use high-quality balsamic vinegar for the richest flavor
- Don’t overcook the orzo, or the salad will be mushy
- Taste as you go, especially when seasoning the salad
- Prep ahead: You can make both components in advance and store them separately
Meal prep tip: Keep chicken and salad in separate containers so nothing gets soggy.
How to Store It
- In the fridge: Store leftovers in airtight containers for up to 4 days
- Best practice: Store the salad and grilled chicken separately
- Reheat chicken gently in the microwave or a skillet
- Refresh the salad with a drizzle of lemon juice or olive oil before serving again
Not freezer-friendly, as the texture of the veggies and pasta may change too much.
General Info & Versatility
This Honey Balsamic Grilled Chicken recipe works year-round. Use a grill pan in winter, take it outside in summer. The orzo salad is equally happy next to grilled fish, roasted vegetables, or even packed solo as a light lunch.
It’s gluten adaptable (just sub gluten-free orzo), dairy-optional (omit feta), and meal-prep approved.
FAQs About Honey Balsamic Grilled Chicken
Can I make the marinade ahead of time?
Absolutely. Mix and refrigerate up to 3 days in advance.
What if I don’t have a grill?
Use a grill pan, stovetop skillet, or bake the chicken at 400°F for 20–25 minutes.
Is this recipe good cold?
Yes! The chicken and orzo salad are both delicious straight from the fridge.
Can I double the recipe?
Easily! This scales well for bigger families or meal prep.
Can I turn this into a wrap or sandwich?
Great idea. Stuff the sliced chicken and salad into pita or wrap with greens.
Final Thoughts
Honey Balsamic Grilled Chicken with Orzo Salad is a classic for a reason — it’s colorful, delicious, and full of wholesome ingredients that make every bite worth it. Perfect for a family dinner, a summer get-together, or as a go-to for meal prep, this recipe delivers every time.
Want more flavor-packed, fresh recipes like this? Try:
- Easy Burrata Pesto Orzo Salad
- Cranberry Spinach Orzo with Toasted Walnuts & Feta
- Mediterranean Chicken Balsamic
Let’s Connect!
If you make this recipe, I’d love to hear what you think. Leave a review, share your feedback, or post your creation on Pinterest and tag me! Your version could inspire someone else.
And don’t forget to subscribe for more wholesome, feel-good meals like this one. You’ll get fresh recipes straight to your inbox—no fluff, just food.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 480 kcal |
| Protein | 35g |
| Carbohydrates | 32g |
| Fat | 21g |
| Fiber | 3g |
| Sugar | 7g |
| Sodium | 470mg |
Honey Balsamic Grilled Chicken with Orzo Salad
- Total Time: 30 minutes
- Yield: 4 servings
Description
This Honey Balsamic Grilled Chicken with Orzo Salad is a fresh and flavorful meal perfect for busy weeknights or sunny weekend lunches. Juicy, sweet-and-tangy grilled chicken is served over a bright orzo salad packed with veggies, herbs, and creamy feta. Quick, colorful, and incredibly satisfying!
Ingredients
- For the Chicken:
4 boneless, skinless chicken breasts
1/4 cup balsamic vinegar
2 tablespoons honey
2 tablespoons olive oil
2 cloves garlic, minced
Salt and black pepper, to taste
- For the Orzo Salad:
1 cup orzo pasta
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, finely diced
1/4 cup crumbled feta cheese
2 tablespoons fresh basil, chopped
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and black pepper, to taste
Instructions
In a bowl, whisk together balsamic vinegar, honey, olive oil, garlic, salt, and pepper. Add chicken breasts and marinate for 20–30 minutes.
Cook orzo according to package instructions. Drain and rinse under cold water. Set aside.
Preheat grill to medium-high heat. Grill chicken for 6–7 minutes per side, or until cooked through and juices run clear. Let rest for 5 minutes before slicing.
In a large bowl, combine orzo, cherry tomatoes, cucumber, red onion, feta, basil, olive oil, lemon juice, salt, and pepper. Toss to combine.
Serve sliced grilled chicken over orzo salad. Enjoy warm, room temp, or chilled.
Notes
Marinate the chicken up to 2 hours ahead for deeper flavor.
Swap orzo for couscous, quinoa, or farro if desired.
Store chicken and salad separately for best texture in leftovers.
Use a grill pan if cooking indoors.
For meal prep, divide into containers and refrigerate for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate (¼ recipe)
- Calories: 370 kcal
- Sugar: 7g
- Sodium: 470mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg