Ingredients
Scale
For the Chicken
- 1 lb. chicken breasts
- 1/4 cup aged balsamic
- 3 Tbsp extra virgin olive oil
- Juice from 1 lemon
- 1/4 tsp sea salt
- 1/4 tsp garlic powder + Italian seasoning
For the Pasta
- 4 cloves of garlic, minced
- 4 handfuls of fresh basil, diced into small ribbons
- 2–3 Tbsp extra virgin olive oil*
- 4 cups cooked orzo pasta
- 1/2 tsp garlic powder
- Sea salt to taste
- Juice from 1 small lemon
- 1 cup strawberries, diced
Instructions
- Place the chicken in a large baking dish. Whisk together the balsamic, olive oil, lemon juice and seasonings. Pour over the chicken and sprinkle with extra seasoning. Cover and place in the fridge and marinate for at least 3 hours or overnight.
- Once done marinating, you can either grill the chicken, bake or broil. I broiled the chicken on high heat for 15 minutes.
- While the chicken is cooking heat a large pan and sauté the garlic and ribboned basil in olive oil for a few minutes on medium high heat until garlic is slightly browned. Toss in the pasta and stir it all together. Add in the seasonings, lemon juice and continue to mix. Add in a little more oil if pasta it seems dry. Stir in the diced strawberries then remove from heat.
- Serve the pasta with the chicken and garnish with extra fresh basil if desired.
Notes
I used a mix of meyer lemon extra virgin olive oil and garlic extra virgin olive oil from We Olive but any will do.
Makes 4-6 servings.