Balsamic Grilled Chicken & Orzo

This is one of the all time easiest chicken dishes you’ll ever make.  It’s really flavorful and tender.  You can’t go wrong – or it’s pretty tough to mess up.



1lbs boneless, skinless chicken breast

4 Tbsp balsamic vinegar

1 Tbsp EVOO

4 cloves garlic, minced

1 tsp herbs de provence

1/2 tsp salt

1/2 tsp pepper


6 oz orzo

1/4 red onion, chopped

12 oz spinach, chopped

4 oz feta, crumbled

4 Tbsp balsamic vinegar

1 1/2 Tbsp EVOO

1 clove garlic, pressed

1/2 tsp salt

1/4 tsp pepper

1/2 tsp herbs de provence

IMG_0265 (Edited).JPG


Combine balsamic, EVOO, garlic, herbs de provence, salt and pepper.  Pour over chicken in a large plastic bag or a glass dish.  Marinate for 3 – 24 hours.

When ready to cook, heat grill to medium heat.  Cook chicken 7-8 mins per side until internal temp reaches at least 165.  I usually take my chicken off the grill when the internal temp is closer to 155 and let it rest for about 5 mins.  This seems to give the most tender chicken.

In a medium sauce pan, bring water to a boil and add orzo.  Cook for 10-12 mins.  Drain and rinse orzo.  Add EVOO, balsamic , and garlic before the pasta cools.  Once cool, add chopped onion, spinach, feta, herbs, and salt and pepper.

That’s it!  It’s seriously that easy.



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