FROM THE CHANDON HOME KITCHEN

GRILLED CHICKEN AND SUMMER SQUASH WITH GREEN GODDESS, FETA AND ORZO

This vibrant dish combines tender grilled chicken and squash with a creamy herb dressing, salty feta and light orzo for a refreshing summer dish shared among friends. Toast to the moment with Réserve Brut, the perfect paring for this dish.

SERVES : 4 people as a main dish

PREP TIME : 30 minutes

COOK TIME : 25 - 30 minutes


INGREDIENTS

For the Chicken and Squash:

  • 2 boneless, skinless chicken breasts, or 4 boneless, skinless chicken thighs
  • 2 medium summer squash, like zucchini or yellow squash, cut 1 1/4 inch thick rounds, or half-moons
  • 2 Tbs olive oil, plus more for brushing the grill
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano, or Italian seasoning
  • Salt & pepper to taste

For the Orzo

  • 1 cup dry orzo pasta
  • 4 cups chicken broth or water
  • 1/2 tsp salt

For the Green Goddess Dressing (makes 1 qt.) :

  • 1 cup Greek Yogurt
  • 2 cups fresh basil leaves
  • 1/2 cup fresh tarragon leaves
  • 2 each garlic cloves, peeled
  • 1/2 bunch Fresh Chives
  • 2 each lemons juiced, plus more to taste
  • 4 tsp fish sauce
  • 2 cups fresh cilantro eggs
  • 1 1/2 tsp salt
  • 1 3/4 cup neutral oil

For the Garnish:

  • 4 oz crumbled feta cheese
  • chopped parsley and chives (optional)
  • lemon wedges


METHOD

Prepare the Green Goddess Dressing:

  • In a blender, combine Greek yogurt, basil, tarragon, garlic cloves, chives, lemon juice, fish sauce, cilantro, and salt. Blend until smooth.
  • With the blender running on medium speed, slowly drizzle in the neutral oil until the dressing is emulsified and creamy.
  • This slow addition helps prevent the dressing from separating and keeps the greens vibrant.
  • Set aside.
  • For this recipe, you'll need about 1/2 cup of dressing. store left over dressing in an airtight container in the refrigerator up to 5 days

Cook the Orzo:

  • In a medium sauce pot, bring chicken broth or water to a boil. Season to taste with salt, about 1 to 1 1/2 tsp.
  • Add the orzo and cook according to package directions, usually 8-10 minutes, until al dente.
  • Drain well and set aside.

Prepare the Chicken and Squash:

  • Pat the chicken breasts dry. If the breasts are very thick, you can butterfly them or pound them to an even 1/2 inch thick for quicker, more even cooking.
  • In a medium bowl, toss the chicken with a 1/2 oz olive oil, 1/2 tsp garlic powder, 1/4 tsp oregano or Italian seasoning, salt and pepper.
  • In a separate bowl, toss the sliced squash with a 1/2 oz olive oil, 1/2 tsp garlic powder, 1/4 tsp oregano or Italian seasoning, salt and pepper.

Grill the Chicken:

  • Preheat a grill or grill pan to medium-high heat.
  • Lightly brush the grates with olive oil.
  • place the chicken on the hot grill. Cook 5-7 minutes per side, or until internal temperature reaches 165°F and no longer pink in the center.
  • Remove chicken from the grill and let rest for 5 minutes before slicing into bite-sized pieces.

Grill the Squash:

  • While the chicken rests, add the seasoned squash to the grill.
  • Cook for 3-4 mintues per side, or until tender, crisp and nicely charred.
  • Remove from the grill.

Final Assembly:

  • In a large bowl, combine the cooked orzo, grilled chicken, and grilled squash.
  • Drizzle with the green goddess dressing, about a half cup, and toss gently to coat.
  • Garnish with crumbled feta, fresh parsley and chives if using. Serve with lemon wedges on the side for an extra burst of freshness.

ENJOY THIS RECIPE WITH 

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