Balsamic Glazed Chicken & Orzo with Feta & Grilled Eggplant

Ingredients

Chicken

• 1.5 lb (700 g) boneless, skinless chicken breasts or thighs
• 2 tbsp olive oil
• Salt and black pepper, to taste

Balsamic Glaze

• 1/3 cup balsamic vinegar
• 2 tbsp honey
• 2 cloves garlic, minced
• 1/2 tsp dried oregano

Orzo

• 1 cup orzo pasta
• 2 cups chicken broth or water
• Salt, to taste

Grilled Eggplant

• 1 medium eggplant, sliced into rounds or planks
• 2 tbsp olive oil
• Salt and black pepper, to taste

To Finish

• 1/2 cup crumbled feta cheese
• Fresh parsley or basil, chopped

👩‍🍳 Instructions

1. Cook the Orzo

Bring chicken broth (or water) to a boil in a medium saucepan. Add orzo and a pinch of salt. Cook according to package instructions until al dente. Drain if necessary and set aside.

2. Make the Balsamic Glaze

In a small saucepan, combine balsamic vinegar, honey, garlic, and oregano. Bring to a gentle simmer over medium heat and cook for 5–7 minutes, stirring occasionally, until slightly thickened. Remove from heat and set aside.

3. Cook the Chicken

Season chicken with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5–7 minutes per side, until golden brown and cooked through. During the last 2–3 minutes, brush generously with balsamic glaze. Remove from heat and slice.

4. Grill the Eggplant

Brush eggplant slices with olive oil and season with salt and pepper. Grill on a grill pan or skillet over medium heat for 3–4 minutes per side until tender with light char marks.

5. Assemble the Dish

Divide orzo among plates or bowls. Top with sliced balsamic-glazed chicken and grilled eggplant. Sprinkle with crumbled feta cheese and fresh herbs. Drizzle with extra balsamic glaze if desired.