Balsamic Glazed Chicken & Orzo with Feta and Grilled Eggplant

Balsamic Glazed Chicken & Orzo with Feta and Grilled Eggplant

A delightful Mediterranean-inspired dish featuring grilled chicken, tender orzo, creamy feta, and smoky eggplant, all drizzled with a tangy balsamic glaze.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mediterranean

Calories: 450

Ingredients Method Notes

Ingredients

Main ingredients

2 pieces boneless, skinless chicken breasts
1 cup orzo pasta
1 cup feta cheese, crumbled
1 medium eggplant, sliced
1/2 cup balsamic vinegar
2 tablespoons olive oil
Salt and pepper, to taste
Fresh herbs (optional, for garnish)

Method

Preparation

Preheat the grill to medium-high heat.
Season the chicken breasts with salt and pepper, then brush with olive oil and coat with balsamic vinegar.
Grill the chicken for 6-7 minutes per side, or until fully cooked.
While the chicken is cooking, bring a pot of salted water to a boil and cook the orzo according to package instructions. Drain and set aside.
Brush the eggplant slices with olive oil, season with salt and pepper, and grill for about 4-5 minutes on each side, until tender.

Assembly

In a large bowl, combine the cooked orzo, grilled eggplant, and crumbled feta cheese.
Slice the grilled chicken and serve on top of the orzo mixture.
Drizzle with additional balsamic glaze and garnish with fresh herbs if desired.
Enjoy your Mediterranean-inspired dinner!

Notes

For extra flavor, marinate the chicken breasts in balsamic vinegar and olive oil for at least 30 minutes before grilling. Use a meat thermometer to check for doneness; chicken is fully cooked at 165°F.