Grilled Chicken with Strawberry Balsamic Glaze and Ricotta Orzo Salad
Juicy grilled chicken gets a gourmet twist with a luscious strawberry-balsamic glaze — rich, tangy, and slightly sweet.
It’s perfectly balanced by a creamy ricotta orzo salad with lemon, herbs, and fresh greens.This dish feels like something you’d order at a coastal Mediterranean cafe — light, wholesome, and full of contrast.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Serves: 2–3
Ingredients
For the Chicken Marinade:
2 boneless, skinless chicken breasts
1 ½ tbsp olive oil
1 tbsp lemon juice
1 garlic clove, minced
½ tsp dried thyme or oregano
Salt and black pepper, to taste
For the Strawberry Balsamic Glaze:
1 cup fresh strawberries, chopped
2 tbsp balsamic vinegar
1 tbsp honey (or maple syrup)
½ tsp lemon zest
Pinch of salt
For the Ricotta Orzo Salad:
1 cup orzo pasta
½ cup ricotta cheese
1 tbsp olive oil
1 tsp lemon zest
1 tbsp lemon juice
¼ cup fresh basil or parsley, chopped
1 cup baby spinach or arugula
Salt and pepper, to taste
Optional Garnish:
Extra strawberries, sliced
A drizzle of balsamic glaze
Shaved Parmesan or toasted pine nuts
Instructions
1. Marinate the Chicken
Mix olive oil, lemon juice, garlic, thyme, salt, and pepper in a bowl.
Coat chicken and marinate for 15–30 minutes (up to 2 hours in the fridge).
2. Make the Strawberry Balsamic Glaze
In a small saucepan, combine strawberries, balsamic vinegar, honey, lemon zest, and salt.
Bring to a gentle simmer over medium heat and cook 6–8 minutes, stirring occasionally, until thickened.
Mash the strawberries lightly to create a jam-like glaze.
Remove from heat and let cool slightly.
3. Grill the Chicken
Preheat a grill or grill pan over medium-high heat.
Grill chicken 5–6 minutes per side, or until cooked through (internal temp 165°F / 74°C).
In the last minute of grilling, brush both sides with the strawberry glaze for a sticky, glossy finish.
Reserve some glaze for serving.
4. Cook the Orzo & Make the Salad
Cook orzo in salted boiling water until al dente (about 8–10 minutes). Drain and let cool slightly.
In a bowl, whisk ricotta, olive oil, lemon zest, and juice until smooth.
Toss with orzo, chopped herbs, spinach (or arugula), salt, and pepper.
Mix gently until creamy and well combined.
5. Assemble & Serve
Spoon the ricotta orzo salad onto plates.
Place grilled chicken on top and drizzle with extra strawberry balsamic glaze.
Garnish with fresh strawberry slices and herbs for color.
Tips & Notes
Add grilled asparagus, zucchini, or cherry tomatoes to the orzo for more veggies.
Use Greek yogurt instead of ricotta for a lighter, tangier twist.
The glaze also pairs beautifully with salmon or grilled halloumi.
Make extra glaze — it keeps well for up to 5 days in the fridge!
Serving Ideas
Pair with a mixed green salad or roasted Brussels sprouts.
Serve with a chilled lemon mint water or a light white wine.
Great for summer dinners, meal prep, or a date-night meal.
Nutritional Information
Calories: ~520 kcal
Protein: 38g
Carbohydrates: 42g
Fat: 18g
Fiber: 4g