It only takes one bite of this grilled chicken with strawberry balsamic glaze & Cotija cheese orzo salad to understand why it’s been on heavy repeat in my summer dinner rotation. It’s tangy, savory, fresh—and just enough fancy to feel like you did something. But here’s the kicker: it’s surprisingly easy. We’re talking real-deal flavor without fuss. The kind of meal that makes you pause mid-bite and go, “Wait… I made this?” Yep. You did.
Whether you’re grilling on the patio or just dreaming of it while using a stovetop grill pan, this grilled chicken with strawberry balsamic glaze & Cotija cheese orzo salad dish delivers major warm-weather vibes. The strawberry glaze is sticky-sweet with a punch of acid, the grilled chicken gets a gorgeous char, and that Cotija cheese orzo salad? Creamy, lemony, and totally refreshing.
Let’s get into it. Trust me, this one’s a keeper.
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Why This Recipe Works So Well
This grilled chicken with strawberry balsamic glaze & Cotija cheese orzo salad is a marriage of unexpected flavors that just work.
Sweet Meets Smoky
The glaze. Oh, the glaze. Imagine ripe strawberries simmered down with balsamic, a touch of honey, and mustard for a velvety, sweet-tangy sauce. You brush it over grilled chicken and suddenly you’re not just cooking—you’re creating magic. The chicken soaks it up, the sugars caramelize slightly on the grill, and the result is juicy, sticky, and deeply flavorful.
Bright, Cool, and Cheesy on the Side
Now let’s talk salad. Cotija cheese brings a salty, crumbly kick. Orzo’s the perfect in-between of rice and pasta. And with spinach, red onion, lemon, and basil? You’ve got freshness, richness, and just enough bite. It doesn’t play second fiddle—it’s a star in its own right.
Ingredients That Make It Sing
Here’s everything you’ll need to pull off this grilled chicken with strawberry balsamic glaze & Cotija cheese orzo salad:
For the Grilled Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Strawberry Balsamic Glaze:
- 1 cup fresh strawberries, hulled and chopped
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Pinch of salt
For the Cotija Cheese Orzo Salad:
- 1 cup uncooked orzo
- 1/2 cup crumbled Cotija cheese
- 1/2 cup chopped fresh spinach
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh basil
- 1 tablespoon olive oil
- Juice of 1/2 lemon
- Salt and pepper to taste
Tools You’ll Need
- Grill or grill pan
- Saucepan (for the glaze)
- Blender or immersion blender
- Pot (for orzo)
- Mixing bowls
- Tongs or spatula
Substitutes and Smart Swaps
You can absolutely make this grilled chicken with strawberry balsamic glaze & Cotija cheese orzo salad your own.
Don’t have Cotija? Feta’s a great stand-in—it’s similarly crumbly and salty.
Out of strawberries? Try raspberries or even cherries.
No fresh basil? A pinch of dried Italian herbs will still do the trick.
Not grilling? A stovetop skillet or oven broiler gets the job done.
Step-by-Step: Let’s Cook
This grilled chicken with strawberry balsamic glaze & Cotija cheese orzo salad comes together in three easy parts.
Step 1: Make the Glaze
Add strawberries, balsamic, honey, mustard, and salt to a saucepan. Simmer over medium heat for 10–12 minutes, stirring occasionally, until thickened slightly. Then blend until smooth.
Step 2: Grill the Chicken
Season chicken with salt and pepper, then brush with olive oil. Grill over medium-high heat for about 6–8 minutes per side. In the last 2–3 minutes, brush with the glaze. Let rest a few minutes before slicing.
Step 3: Prepare the Orzo Salad
Cook orzo according to package directions. Drain and cool slightly. Toss with Cotija, spinach, onion, basil, olive oil, lemon juice, salt, and pepper.
What to Serve Alongside
Honestly, this grilled chicken with strawberry balsamic glaze & Cotija cheese orzo salad is a full meal. But if you’re going all out:
- Grilled corn on the cob
- A chilled watermelon and mint salad
- Lemon iced tea or a citrusy mocktail
Tips for Getting It Just Right
- Don’t overcook the glaze—it should coat a spoon, not turn into jam.
- Let the chicken rest after grilling so juices redistribute.
- Use high-quality balsamic—it makes a big difference.
- Toss orzo while still warm so it absorbs all the flavor.
How to Store Leftovers
Got extras? This grilled chicken with strawberry balsamic glaze & Cotija cheese orzo salad holds up surprisingly well.
Fridge: Store components separately in airtight containers for up to 3 days.
Reheat: Warm chicken gently. Orzo salad can be eaten cold or brought to room temp.
Make-Ahead Tip: The glaze can be made up to 3 days in advance. The salad holds well too—just wait to add basil until serving.
Nutrition Facts
Here’s a rough breakdown per serving:
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 490 kcal |
| Protein | 36 g |
| Carbohydrates | 34 g |
| Fat | 24 g |
| Saturated Fat | 7 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 430 mg |
FAQ: Let’s Clear Things Up
Can I use frozen strawberries?
Yes! Just thaw them first. They’ll still work great in the glaze.
What can I use instead of orzo?
Couscous, quinoa, or even small pasta shapes like ditalini.
Is Cotija cheese vegetarian?
Most Cotija is made with animal rennet. Look for vegetarian-labeled versions if needed.
Can I bake the chicken instead of grilling?
Absolutely. Bake at 400°F for 20–25 minutes or until the chicken reaches 165°F internally.
Wrap-Up: Why This One’s a Must-Try
There’s something wildly satisfying about making this grilled chicken with strawberry balsamic glaze & Cotija cheese orzo salad. It’s not just about dinner—it’s a whole experience. Smoky, sweet, savory, fresh… it hits every note. And it’s simple enough to pull off on a weeknight.
Whether you’re feeding friends or just feeding yourself, this one brings that little spark to the table. And the leftovers? Even better the next day.
If this grilled chicken with strawberry balsamic glaze & Cotija cheese orzo salad makes it into your rotation, I’d love to hear how it went!
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You might also love:
- Grilled Chicken with Strawberry Balsamic Glaze
- Grilled Chicken with Cranberry Balsamic Glaze
- Grilled Peach Burrata Couscous Salad
Here’s to making meals that taste like sunshine—even if it’s just Tuesday.
Print
Grilled Chicken with Strawberry Balsamic Glaze & Cotija Cheese Orzo Salad
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This grilled chicken with strawberry balsamic glaze & Cotija cheese orzo salad is the summer dinner you’ll be making on repeat. Sweet, smoky, tangy, and cheesy—this dish pulls together pantry staples in a way that feels fresh and fancy, but still totally doable on a weeknight. Juicy grilled chicken, a sticky-sweet berry glaze, and a lemony orzo salad packed with spinach and Cotija? It’s a total flavor win.
Ingredients
For the Grilled Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Strawberry Balsamic Glaze:
- 1 cup fresh strawberries, hulled and chopped
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Pinch of salt
For the Cotija Cheese Orzo Salad:
- 1 cup uncooked orzo
- 1/2 cup crumbled Cotija cheese
- 1/2 cup chopped fresh spinach
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh basil
- 1 tablespoon olive oil
- Juice of 1/2 lemon
- Salt and pepper to taste
Instructions
Make the glaze: In a small saucepan, combine strawberries, balsamic vinegar, honey, Dijon mustard, and a pinch of salt. Simmer over medium heat for 10–12 minutes until slightly thickened. Blend until smooth and set aside.
Prep and grill the chicken: Season chicken with salt and pepper, brush with olive oil. Grill over medium-high heat for 6–8 minutes per side, brushing with glaze during the last 2–3 minutes. Let rest before slicing.
Cook the orzo salad: Boil orzo according to package instructions. Drain and let cool slightly. In a large bowl, combine orzo, Cotija, spinach, red onion, basil, olive oil, lemon juice, and season to taste.
Assemble and serve: Plate chicken over or next to the orzo salad. Drizzle extra glaze on top and garnish with fresh basil if desired.
Notes
If strawberries aren’t in season, thawed frozen berries work just fine for the glaze.
No grill? Use a stovetop grill pan or bake at 400°F (200°C) for 20–25 minutes.
Cotija can be subbed with feta or goat cheese if needed.
The glaze can be made ahead—just store in the fridge for up to 3 days.
The orzo salad makes amazing leftovers for lunch the next day.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American with Mediterranean-inspired elements
Nutrition
- Serving Size: 1 plate
- Calories: 490 kcal
- Sugar: 6g
- Sodium: 430 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0g
- Carbohydrates: 34 g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 95 mg