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