Grilled Chicken with Pomegranate Balsamic Glaze & Halloumi Orzo Salad
This delightful dish features grilled chicken, tangy pomegranate balsamic glaze, and a creamy halloumi orzo salad, perfect for summer gatherings or cozy dinners.
Ingredients
Main Ingredients
- 4 pieces Chicken Breasts, boneless and skinless Substitution: turkey breasts or tofu for a vegetarian option.
- 0.5 cup Pomegranate Balsamic Glaze Store-bought or homemade.
- 8 ounces Halloumi Cheese Substitution: feta cheese or mozzarella can work well.
- 1 cup Orzo Pasta Substitution: quinoa or couscous for a different texture.
- 2 cups Fresh Spinach or Arugula
- 1 cup Cherry Tomatoes, halved
- 1 small Red Onion, thinly sliced
- 3 tablespoons Olive Oil Additional for drizzling.
- Fresh Herbs (Basil or Parsley) for garnish
- Salt and Pepper To taste.
Instructions
Marinate the Chicken
- In a bowl, combine the chicken breasts and half the pomegranate balsamic glaze. Allow it to marinate for at least 30 minutes (or up to an hour) in the refrigerator for maximum flavor.
Cook the Orzo
- Bring a pot of salted water to a boil, then add the orzo. Cook according to the package instructions until al dente. Drain and set aside.
Grill the Chicken
- Heat your grill or grill pan over medium-high heat. Remove the chicken from the marinade, letting excess glaze drip off, and season both sides with salt and pepper.
- Grill for about 6-7 minutes on each side or until cooked through and juices run clear. Baste with additional glaze halfway through grilling for even more flavor.
Prepare the Halloumi
- While the chicken is grilling, slice the halloumi into thick pieces. Add a little olive oil to a skillet over medium heat and cook the halloumi until golden brown, about 3-4 minutes per side. Set aside.
Assemble the Salad
- In a large bowl, combine cooked orzo, fresh spinach, cherry tomatoes, and sliced red onion. Slice the grilled chicken and lay it over the top. Add the halloumi pieces, drizzle with the remaining pomegranate balsamic glaze, and toss gently to combine.
Serve and Garnish
- Serve immediately, garnished with fresh herbs and an extra drizzle of olive oil if desired.
Notes
Cooking the halloumi last allows you to serve it warm and crispy, creating an inviting texture in your salad. For storage, keep in an airtight container in the refrigerator and consume within 2-3 days.