Balsamic Glazed Chicken & Orzo with Feta & Sautéed Spinach
Balsamic Glazed Chicken & Orzo with Feta & Sautéed Spinach is a delightful dish that combines savory chicken with a sweet, tangy glaze. The dish is not only tasty but also colorful and vibrant, making it perfect for a family dinner or a special occasion. With orzo and fresh spinach added in, this recipe offers a balanced meal that’s sure to impress!
Why Make This Recipe
This recipe is great for many reasons. First, it highlights simple ingredients that are easy to find. Second, it’s a one-pan dish, which means less cleanup for you. Third, the combination of flavors and textures—from the juicy chicken to the creamy feta—makes every bite delicious. Whether you’re trying to impress guests or just want a comforting meal, this dish delivers!
How to Make Balsamic Glazed Chicken & Orzo with Feta & Sautéed Spinach
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1/3 cup balsamic vinegar
- 1 tablespoon honey
- 1 cup orzo pasta
- 2 cups baby spinach
- 1 teaspoon minced garlic
- 1/2 cup crumbled feta cheese
- 1/2 cup finely diced fresh rhubarb
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh parsley (optional)
Directions
- Season the chicken breasts with salt and pepper.
- Heat olive oil in a skillet over medium heat. Cook the chicken for 5-6 minutes on each side, or until golden brown and cooked through. Remove the chicken and set it aside.
- In the same skillet, add balsamic vinegar, honey, and rhubarb. Bring the mixture to a simmer and cook for 5-7 minutes until the rhubarb softens and the glaze thickens.
- Return the chicken to the skillet. Coat the chicken in the glaze and cook for an additional 2 minutes.
- Meanwhile, cook the orzo according to the package instructions. Drain and set it aside.
- In a separate pan, sauté garlic in a drizzle of olive oil. Add the spinach and cook until it’s wilted.
- Toss the cooked orzo with the sautéed spinach, lemon zest, and crumbled feta.
- Serve the chicken over the orzo mixture and spoon the balsamic rhubarb glaze on top. Garnish with chopped parsley if desired.
How to Serve Balsamic Glazed Chicken & Orzo with Feta & Sautéed Spinach
This dish is best served warm. Plate the orzo mixture first, then place the glazed chicken on top. Drizzle any extra glaze from the skillet over the chicken for added flavor. The combination of colors and textures makes for a beautiful presentation!
How to Store Balsamic Glazed Chicken & Orzo with Feta & Sautéed Spinach
If you have leftovers, store them in an airtight container in the refrigerator. This dish stays fresh for up to 3 days. To reheat, use the microwave or warm it in a skillet over low heat, adding a splash of water if needed.
Tips to Make Balsamic Glazed Chicken & Orzo with Feta & Sautéed Spinach
- Adjust the sweetness of the glaze by adding more or less honey, depending on your taste.
- For added crunch, consider topping the dish with toasted nuts like pine nuts or walnuts.
- Feel free to add other vegetables like bell peppers or zucchini to the orzo for more color and nutrients.
Variation
To make this dish vegetarian, you can replace the chicken with grilled tofu or chickpeas. The balsamic glaze will still add delicious flavor to the dish!
FAQs
1. Can I use another type of pasta instead of orzo?
Yes, you can substitute orzo with another small pasta like couscous or ditalini.
2. Is there a substitute for rhubarb?
If you can’t find rhubarb, you can use diced apples or pears for a similar sweetness and texture.
3. Can I use frozen spinach instead of fresh?
Yes, frozen spinach can be used. Just be sure to thaw and drain it well before adding it to the dish.
4. Can I make this dish ahead of time?
You can prep the ingredients ahead of time. Cook the chicken and orzo just before serving for the best taste and texture.
With this simple recipe, you can create a delicious and satisfying meal that your family and friends will love! Enjoy the unique combination of flavors in your Balsamic Glazed Chicken & Orzo with Feta & Sautéed Spinach.
