Summer Vegetable Orzo with Basil Vinaigrette

An easy way to use the best vegetables of the season.  Incredibly flavorful, delightful and a crowd pleaser!  

Serves 4-6

Ingredients:

4 Tbsp unsalted butter

4 garlic cloves, minced

1 small yellow onion or 1/2 large yellow onion, diced

1 tsp kosher salt

1/2 tsp black pepper

1 tsp garlic powder 

1 tsp onion powder 

1 1/2 tsp dried basil

2 cups orzo

4 cups chicken broth

1-2 zucchini squash, ends trimmed and cut lengthwise into thirds

2 ears corn

8 oz chicken tenders

Olive oil

1 Tbsp lemon juice 

4 oz goat cheese 

Vinaigrette:

1/2 cup fresh basil, chopped 

2 Tbsp honey

1/4 cup olive oil

1 Tbsp apple cider vinegar 

1 tsp kosher salt

Garnish:

Fresh basil 

Directions:

Heat a medium stockpot over medium high heat.  Add butter, garlic, onion, salt, pepper, onion powder, garlic powder and dried basil.  Mix well.  Cook 4-5 minutes or until fragrant.  

Add orzo and turn down to medium heat.  Toast orzo for 3 minutes or until butter is incorporated.

Add chicken broth and raise heat to high.  Once boiling, turn heat down to low and cover.

Drizzle zucchini, corn and chicken tenders with olive oil and sprinkle with kosher salt and pepper.  Cook on grill over medium high heat.  Cook 4-5 minutes on each side.  Note, corn will take a few extra minutes on each side.  Be careful to not overcook vegetables as you still want a slight bite to them.

Cut chicken tenders and zucchini into small pieces, roughly 3/4” in diameter.  Cut corn off cob.

Once orzo has fully absorbed liquid, remove fork heat.  Add splash (1 Tbsp) of lemon juice and gently incorporate.  

In a large bowl, combine chicken, zucchini, corn and cooked orzo.  Set aside.

Combine all ingredients for dressing in small bowl.  Whisk well.  Pour 1/2 of dressing over orzo and gently toss.

Plate orzo.  Crumble goat cheese evenly on plates.  Drizzle remaining dressing over top.  Garnish with any extra fresh basil.