Balsamic Glazed Chicken & Orzo with Whipped Feta & Grilled Zucchini

Ingredients

For the Chicken & Balsamic Glaze

• 1 lb (450g) boneless, skinless chicken breasts or thighs
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1 garlic clove, minced
• ½ tsp dried thyme
• ½ tsp salt
• ¼ tsp black pepper

For the Orzo & Vegetables

• 1 cup dry orzo pasta
• 1 medium zucchini, sliced lengthwise into strips
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper

For the Whipped Feta

• ½ cup crumbled feta cheese
• ¼ cup Greek yogurt
• 1 tsp olive oil
• ½ tsp garlic powder
• Black pepper to taste

Optional Garnish

• Fresh parsley or basil
• Lemon wedges

Directions

1. Marinate & Cook Chicken:

In a small bowl, mix olive oil, balsamic vinegar, honey, garlic, thyme, salt, and pepper.

Coat chicken evenly with glaze and let marinate 15–20 minutes.

Heat a skillet over medium heat and cook chicken 5–7 minutes per side until golden and cooked through. Remove and rest 5 minutes, then slice.

2. Cook Orzo:

Boil orzo according to package instructions until al dente. Drain and set aside.

3. Grill Zucchini:

Toss zucchini slices with olive oil, salt, and pepper.

Grill or sear in a skillet 2–3 minutes per side until tender and slightly charred.

4. Prepare Whipped Feta:

In a small bowl, mash together feta, Greek yogurt, olive oil, garlic powder, and black pepper until smooth and creamy.

5. Assemble Bowls:

Divide orzo among bowls.

Top with sliced balsamic chicken and grilled zucchini.

Spoon whipped feta over the top.

Garnish with fresh parsley or basil and serve with lemon wedges if desired.

Nutritional Information (Approximate Per Serving – Serves 4)

Calories: 440 kcal

Protein: 34g

Carbohydrates: 35g

Fat: 18g

Saturated Fat: 6g

Fiber: 4g

Sugar: 8g

Sodium: 760mg