Seared Chicken Breasts

Wash and dry the fresh produce. Roughly chop the parsley leaves and stems. Halve the tomatoes. Place both in a medium bowl; add half the verjus and a drizzle of olive oil. Season with salt and pepper and stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste. Peel and finely chop the shallot. If necessary, peel the garlic, then roughly chop.

STOVE: Quarter the zucchini lengthwise; cut crosswise into 1/2-inch pieces.
GRILL: Preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Quarter the zucchini lengthwise.

In a medium pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped shallot and garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the broth (carefully, as the liquid may splatter), rice, a big pinch of salt, and 1 2/3 cups of water; stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the liquid has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

While the rice cooks, in a large pan (nonstick, if you have one), heat the butter on medium-high until melted. Cook, stirring constantly and swirling the pan, 2 to 3 minutes, or until the butter is golden brown and fragrant (be careful not to overcook, as the butter can burn easily). Turn off the heat and stir in the remaining verjus (carefully, as the liquid may splatter). Transfer to a bowl.

STOVE: Wipe out the pan used to brown the butter. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until browned and softened. Transfer to a plate and cover with foil to keep warm. Wipe out the pan.
GRILL: Place the quartered zucchini in a bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Grill 3 to 5 minutes per side, or until lightly charred and softened. Transfer to a cutting board. Carefully cut crosswise into 1/2-inch pieces. Cover with foil to keep warm. 

STOVE: Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you  may have extra). In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through.
GRILL: Pat the chicken dry with paper towels. Drizzle with olive oil and season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Grill 7 to 8 minutes per side, or until browned and cooked through.

Transfer the cooked chicken to a cutting board and slice crosswise. To the pot of cooked rice, add the brown butter and cooked zucchini. Stir to combine. Serve the sliced chicken over the finished rice. Top with the marinated tomatoes (including any liquid). Enjoy!