Herb-Marinated Grilled Chicken with Summer Vegetable Orzo

In a food processor, combine 1/4 cup olive oil, 1/4 cup lemon juice, 2 tablespoons chopped rosemary, 2 tablespoons chopped thyme, 1/4 cup chopped basil, 6 minced garlic cloves, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 teaspoon salt, and 1/2 teaspoon black pepper. Pulse until well combined to create the marinade.

Place 2.5 pounds chicken breasts in a large zip-top bag and pour in 3/4 of the marinade. Seal the bag, removing as much air as possible, and massage to coat the chicken evenly. Refrigerate for at least 30 minutes, or up to 4 hours for more flavor.

Preheat the grill to medium-high heat (about 375-400°F).

While the chicken is marinating, prepare the vegetables. Trim 1 pound asparagus and cut into 2-inch pieces. Dice 2 medium yellow squash and 2 medium zucchini into 1/2-inch pieces. Halve 2 cups cherry tomatoes. Dice 1 large red bell pepper and 1 medium red onion.

In a large pot, bring 4 cups chicken broth to a boil. Add 3 cups orzo pasta and cook according to package directions until al dente, about 8-10 minutes. Drain, reserving 1/2 cup of the cooking liquid.

While the orzo is cooking, heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and sauté the red onion for 3 minutes until softened.

Add the diced bell pepper, zucchini, and yellow squash to the skillet. Cook for 5 minutes, stirring occasionally.

Add the asparagus and cook for another 3 minutes until bright green but still crisp.

Deglaze the pan with 1/2 cup white wine, scraping up any browned bits. Simmer for 2 minutes to reduce slightly.

Add the cherry tomatoes and cook for 1 minute just to warm through. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.

Remove the chicken from the marinade and discard the used marinade. Grill the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.

In a large serving bowl, combine the cooked orzo with the sautéed vegetables. Add the reserved cooking liquid if the mixture seems dry. Stir in 2 teaspoons lemon zest and the remaining herb marinade.

Toast 1/3 cup pine nuts in a dry skillet over medium heat until golden brown, about 3-4 minutes, stirring frequently to prevent burning.

Slice the grilled chicken against the grain into 1/2-inch thick pieces.

Fold 3/4 cup of the feta cheese into the orzo mixture, reserving the rest for garnish.

Serve the orzo topped with sliced grilled chicken, remaining feta cheese, and toasted pine nuts.