Description
Juicy grilled chicken glazed with a sweet-tangy cranberry balsamic sauce, paired with creamy lemon ricotta orzo salad. A quick, elegant dinner that’s bursting with flavor and perfect for any season! 🍗🍋🌿
Ingredients
For the Chicken & Glaze:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1/2 cup cranberry sauce (whole berry)
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
For the Ricotta Orzo Salad:
- 1 cup orzo pasta
- 1/2 cup ricotta cheese
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup chopped fresh basil or parsley
Instructions
- Cook orzo pasta according to package directions, then drain and let it cool slightly.
-
In a small saucepan over low heat, combine cranberry sauce, balsamic vinegar, and Dijon mustard. Simmer 5–7 minutes until slightly thickened.
-
Rub chicken with olive oil, season with salt and pepper, and grill over medium heat for 6–8 minutes per side until cooked through. During the last few minutes, brush with glaze.
-
In a bowl, mix cooked orzo with ricotta, lemon juice and zest, garlic powder, salt, pepper, and fresh herbs. Stir until creamy and smooth.
-
Serve grilled chicken over orzo salad. Drizzle with extra glaze if desired. Enjoy!
Notes
- Make extra glaze—it’s delicious on veggies or grilled tofu.
-
Orzo salad can be prepped ahead and served cold for lunch.
- Try goat cheese for a tangier twist or add grilled veggies for extra flair.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American, Summer-Inspired
Nutrition
- Serving Size: 1 plate (chicken + salad)
- Calories: 480
- Sugar: 9g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 90mg
Keywords: grilled chicken, cranberry glaze, ricotta orzo salad, easy summer dinner, weeknight meal