Grilled Chicken with Basil Dressing + Orzo Salad

This recipe is a Summer favorite! I tried this about five Summers ago and instantly loved it. I usually company it with a fresh and light Orzo Salad... Perfect for the summer weather, easy to take with you to the beach, park, on a hike etc.

Grilled Chicken with Basil Dressing:

Ingredients
2/3 cup extra-virgin olive oil
3 tablespoons plus 1/4 cup fresh lemon juice
1 1/2 teaspoons fennel seeds, coarsely crushed
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
6 boneless skinless chicken breasts
1 cup lightly packed fresh basil leaves
1 large clove garlic
1 teaspoon grated lemon zest

Directions
Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a heavy-duty re-sealable plastic bag. Add the chicken and seal the bag. Massage the marinade into the chicken. Refrigerate at least 30 minutes and up to 1 day, turning the chicken occasionally.

Meanwhile, blend the basil, garlic, lemon zest, remaining 1/4 cup lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Gradually blend in the remaining 1/3 cup oil. Season the basil sauce, to taste, with more salt and pepper, if desired.

Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Grill the chicken until just cooked through, about 5 minutes per side. Transfer the chicken to plates. Drizzle the basil sauce over and serve.


Yummy Orzo Salad
Orzo Salad:

Ingredients
4 cups chicken broth
1 1/2 cups orzo
1 (15-ounce) can garbanzo beans, drained and rinsed
1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
About 3/4 cup Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper

Directions
Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.

Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.

Red Wine Vinaigrette:
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 teaspoons honey
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil


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4 love notes:

Tara said... [Reply]

Your recipes always look so good!

Jennʻs Adventureʻs said... [Reply]

Thanks girl!! I think you'll really like the one I post tomorrow--it's a new favorite:)

Alissa @ Still Unwritten said... [Reply]

Looks delish! I love Orzo and am always looking for new recipes. Thanks for sharing!

Simply Life said... [Reply]

oh YUM! This looks incredible!

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This place is all about Jennʻs Adventures: a Maui Girl who has evolved in to the modern day female nomad! Departing from her home in 2005 until the beginning of 2011, only the leave again less than a year later. Follow Jenn's Adventures in life, healthy living, travel, and love. To learn even more about Jennʻs Adventures, read this! Thanks for stopping by, please stay awhile & say ALOHA!

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