Grilled Chicken with Apricot Glaze and Tomato Basil Orzo Salad is a delicious and refreshing meal that brings together beautiful flavors and textures. This dish is perfect for those warm summer evenings or any occasion when you want to impress your family and friends with minimal effort. The sweet apricot glaze works wonderfully with the grilled chicken, while the orzo salad adds a delightful touch of freshness.
Why Make This Recipe
There are many reasons to make Grilled Chicken with Apricot Glaze and Tomato Basil Orzo Salad. First, it’s easy to prepare, making it a great option for busy weeknight dinners. Second, the combination of ingredients creates a balance of sweet and savory flavors that is sure to please everyone at the table. Finally, this dish is versatile; you can serve it for lunch, dinner, or even at gatherings and barbecues.
How to Make Grilled Chicken with Apricot Glaze & Tomato Basil Orzo Salad
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/4 cup apricot preserves
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and black pepper, to taste
Directions
- Cook the orzo in salted boiling water according to the package instructions. Once cooked, drain and rinse the orzo under cold water.
- In a large bowl, toss the cooked orzo with cherry tomatoes, basil, olive oil, lemon juice, salt, and pepper. Chill the mixture until ready to serve.
- Preheat your grill or grill pan over medium heat.
- Rub the chicken breasts with olive oil, salt, and pepper on both sides.
- In a small bowl, whisk together apricot preserves, Dijon mustard, apple cider vinegar, and garlic powder to create the glaze.
- Grill the chicken for 5-6 minutes per side, brushing with the apricot glaze during the last few minutes of cooking, until the chicken is caramelized and cooked through.
- Serve the glazed chicken alongside the chilled orzo salad.
How to Serve Grilled Chicken with Apricot Glaze & Tomato Basil Orzo Salad
This dish is best served warm with the orzo salad on the side. You can garnish the chicken with extra apricot glaze or fresh basil for added flavor and presentation. Pair it with a glass of chilled white wine or a refreshing lemonade for a complete meal.
How to Store Grilled Chicken with Apricot Glaze & Tomato Basil Orzo Salad
Leftovers can be stored in an airtight container in the fridge for up to 3 days. If you want to reheat the chicken, do so gently in the microwave or on the stove to avoid drying it out. The orzo salad can also be kept in the fridge but is best served fresh.
Tips to Make Grilled Chicken with Apricot Glaze & Tomato Basil Orzo Salad
- Ensure your grill is hot before cooking the chicken for the best sear.
- Feel free to add extra vegetables to the orzo salad, such as bell peppers or cucumbers, for more flavor and nutrients.
- Marinate the chicken in the apricot glaze for a few hours before grilling if you have time for even more flavor.
Variation
You can easily make this recipe with other proteins like turkey or salmon. Additionally, switching the orzo for another type of pasta or grain, like quinoa, can provide a nice twist.
FAQs
1. Can I use fresh apricots instead of apricot preserves?
Yes, you can use fresh apricots! Just mash them up and cook them with a bit of sugar to create a glaze.
2. Can I make the orzo salad ahead of time?
Absolutely! You can prepare the orzo salad a day in advance and keep it chilled in the refrigerator.
3. Is this dish suitable for meal prep?
Yes, this dish is great for meal prep. Just store the chicken and salad separately and combine them when ready to eat.
