Name: Honey Balsamic Grilled Chicken With Orzo Salad
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: Beef fillets, boneless and skinless, 1.5 pounds (680 g) (680 grams); Vegetable oil, 2 tablespoons (30 ml) (30 milliliters); Apple cider vinegar, 1/4 cup (60 ml) (60 milliliters); Maple syrup, 3 tablespoons (45 ml) (45 milliliters); Garlic, minced, 3 cloves; Salt, 1 teaspoon (5 ml) (5 grams); Black pepper, freshly ground, 1/2 teaspoon (3 ml) (1 gram); Dried oregano, 1 teaspoon (5 ml) (1 gram); Orzo pasta, 1 cup (240 ml) (180 grams); Cherry tomatoes, halved, 1 cup (240 ml) (150 grams); Cucumber, diced, 1 cup (240 ml) (150 grams); Red onion, finely chopped, 1/4 cup (60 ml) (40 grams); Feta cheese, crumbled, 1/2 cup (120 ml) (75 grams); Fresh basil, chopped, 1/4 cup (60 ml) (10 grams); Lemon juice, 2 tablespoons (30 ml) (30 milliliters); Vegetable oil for salad dressing, 2 tablespoons (30 ml) (30 milliliters); Salt for salad, 1/2 teaspoon (3 ml) (2.5 grams); Black pepper for salad, 1/4 teaspoon (1 ml) (0.5 grams)

Description

Discover how to make a delicious Honey Balsamic Grilled Chicken With Orzo Salad that’s perfect for your next summer barbecue. Try it now!

Ingredients

Beef fillets, boneless and skinless, 1.5 pounds (680 g) (680 grams)
Vegetable oil, 2 tablespoons (30 ml) (30 milliliters)
Apple cider vinegar, 1/4 cup (60 ml) (60 milliliters)
Maple syrup, 3 tablespoons (45 ml) (45 milliliters)
Garlic, minced, 3 cloves
Salt, 1 teaspoon (5 ml) (5 grams)
Black pepper, freshly ground, 1/2 teaspoon (3 ml) (1 gram)
Dried oregano, 1 teaspoon (5 ml) (1 gram)
Orzo pasta, 1 cup (240 ml) (180 grams)
Cherry tomatoes, halved, 1 cup (240 ml) (150 grams)
Cucumber, diced, 1 cup (240 ml) (150 grams)
Red onion, finely chopped, 1/4 cup (60 ml) (40 grams)
Feta cheese, crumbled, 1/2 cup (120 ml) (75 grams)
Fresh basil, chopped, 1/4 cup (60 ml) (10 grams)
Lemon juice, 2 tablespoons (30 ml) (30 milliliters)
Vegetable oil for salad dressing, 2 tablespoons (30 ml) (30 milliliters)
Salt for salad, 1/2 teaspoon (3 ml) (2.5 grams)
Black pepper for salad, 1/4 teaspoon (1 ml) (0.5 grams)

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Instructions

In a bowl, mix balsamic vinegar, honey, minced garlic, salt, black pepper, and dried oregano.
Add chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for 30 minutes.
Preheat grill to medium-high heat.
Remove chicken from marinade and grill for 6-7 minutes on each side, or until cooked through.
Remove chicken from grill and let it rest for 5 minutes before slicing.
Cook orzo pasta according to package instructions. Drain and set aside.
In a large bowl, combine cooked orzo, cherry tomatoes, cucumber, red onion, and feta cheese.
In a small bowl, whisk together lemon juice, olive oil for salad dressing, salt for salad, and black pepper for salad.
Pour dressing over the orzo salad and toss to combine.
Add chopped fresh basil to the salad and mix well.
Serve grilled chicken sliced over the orzo salad.

Notes

Marinate chicken in honey balsamic mixture for richer flavor before grilling.
Enhance salad with chopped mint or parsley for extra freshness.
Substitute orzo with quinoa or couscous for a lighter salad option.