Chicken with Roasted Summer Squash
adapted from Food & Wine cookbook 2007
1/4 cup fresh lemon juice
3 large garlic cloves, minced
1/2 medium red onion or 1 shallot, chopped
1 1/2 tbsp fresh spanish thyme, chopped
1 tsp Dijon mustard (optional, since used less oil)
1 tbsp extra-virgin olive oil
2 tbsp fresh mint, chopped
3 boneless chicken breast halves, with or without skin
3 medium yellow squash (1 lb.), sliced crosswise on a diagonal 1/3 inch thick
1/4 pound feta cheese
1-2 tbsp fresh basil, chopped (optional)
salt and ground pepper (best if fresh)
- In a blender, combine the lemon juice with 1-2 tbsp garlic, red onion, and spanish thyme and puree until smooth. With the machine on, slowly pour in 1 tablespoon of the olive oil. Stir in the mint and season the vinaigrette with salt and pepper.
- Light a grill or preheat a grill pan. In a shallow bowl, coat the chicken with 1/2 cup of the vinaigrette. Let stand for 5 minutes.
- Meanwhile, in a large bowl, spray the yellow squash with olive oil and season with garlic salt, pepper, and 1 tbsp minced garlic. Grill the squash, turning once, until tender and slightly charred, about 3 minutes total. Transfer the vegetables to a platter and keep warm.
- Season the chicken breasts with salt and pepper and grill over moderately high heat, turning once, until cooked through, about 10 minutes. Transfer the chicken to the platter and sprinkle with the feta cheese. Drizzle with the remaining vinaigrette, top with chopped basil, and serve.
This is so yummy. I hope you and your guests enjoy as much as I did.