Balsamic Glazed Chicken & Orzo with Whipped Feta & Grilled Zucchini
Description
This dish is a perfect balance of tangy, creamy, and savory flavors. Juicy chicken breasts are brushed with a sweet and tangy balsamic glaze, served over fluffy, buttery orzo pasta. Creamy whipped feta adds a luscious, tangy touch, while tender grilled zucchini provides a fresh, smoky contrast. It’s elegant enough for guests but easy enough for a weeknight dinner.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Ingredients
For the Chicken & Glaze
4 boneless, skinless chicken breasts
1/4 cup balsamic vinegar
2 tbsp honey or maple syrup
2 cloves garlic, minced
1 tsp dried oregano
Salt & pepper, to taste
1 tbsp olive oil
For the Orzo
1 cup orzo pasta
2 tbsp unsalted butter
1/4 cup grated Parmesan cheese
Salt & pepper, to taste
For the Whipped Feta
1 cup feta cheese, crumbled
2 tbsp cream cheese or Greek yogurt
1-2 tbsp milk, as needed for texture
1 tsp lemon juice
Fresh cracked black pepper, to taste
For the Grilled Zucchini
2 medium zucchini, sliced into 1/4-inch thick rounds
1 tbsp olive oil
Salt & pepper, to taste
To Serve
Fresh basil or parsley, chopped (optional)
Extra balsamic glaze, for drizzling
Instructions
1. Marinate & Cook the Chicken
In a small bowl, whisk together balsamic vinegar, honey, garlic, oregano, salt, and pepper.
Place chicken breasts in a shallow dish or zip-top bag and pour half of the balsamic mixture over them. Marinate for 15–20 minutes (or up to 1 hour in the fridge).
Heat olive oil in a skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden brown. Reduce heat, brush with remaining glaze, and cook another 2–3 minutes per side until internal temperature reaches 165°F (74°C). Remove from heat and let rest.
2. Cook the Orzo
Bring a medium pot of salted water to a boil. Cook orzo according to package instructions (usually 8–10 minutes) until al dente.
Drain and return to pot. Stir in butter and Parmesan. Season with salt and pepper. Keep warm.
3. Prepare the Whipped Feta
In a food processor or blender, combine feta, cream cheese (or Greek yogurt), lemon juice, and 1 tbsp milk.
Blend until smooth, adding more milk if necessary for creamy consistency. Season with black pepper.
4. Grill the Zucchini
Heat a grill pan or skillet over medium-high heat. Brush zucchini slices with olive oil and season with salt and pepper.
Grill 2–3 minutes per side until tender and lightly charred.
5. Assemble the Dish
Spoon orzo onto plates.
Slice the balsamic glazed chicken and place on top.
Add a dollop of whipped feta and arrange grilled zucchini on the side.
Drizzle with extra balsamic glaze and garnish with fresh herbs if desired.
Tips & Tricks
Glaze consistency: Reduce balsamic vinegar with honey in a small pan for 2–3 minutes if you prefer a thicker glaze.
Orzo flavor boost: Stir in fresh herbs like thyme or basil with Parmesan.
Whipped feta: Make ahead and store in an airtight container; it keeps well for up to 3 days in the fridge.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
A: Yes, bone-in or boneless thighs work well; adjust cooking time to ensure they reach 165°F (74°C).
Q: Can this be made gluten-free?
A: Substitute orzo with gluten-free pasta or quinoa.
Q: Can I roast the zucchini instead of grilling?
A: Absolutely—roast at 425°F (220°C) for 10–12 minutes, turning halfway.
Nutritional Information (per serving)
Calories: 520 kcal
Protein: 36 g
Carbohydrates: 38 g
Fat: 22 g
Saturated Fat: 9 g
Fiber: 3 g
Sugar: 7 g
Sodium: 980 mg