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