Herb Marinated Chicken On Summer Vegetable Risotto

Ingredients

• 1 tablespoon minced oregano, marjoram or thyme
• 1 tablespoon minced parsley
• Freshly ground black pepper, to taste
• 4-5 tablespoons extra virgin olive oil + more as needed
• 4 skinless chicken leg-thigh quarters (on the bone) or small boneless, skinless chicken breasts
• Kosher salt, to taste
• 1/2 pound red potato, peeled and cut into small dice, about 1 cup
• 1/2 cup red onion, cut into small dice
• 1 teaspoon minced garlic
• 1/4 pound tender green beans cut crosswise into 3/8-inch pieces, about 1 cup
• 1/4 cup dry white wine
• 1 to 2 small zucchini cut into small dice, about 1 cup
• 1 to 2 yellow crookneck squash cut into small dice, about 1 cup
• 1/2 to 1 cup low-sodium chicken broth
• 1 teaspoon fish sauce
• 1/2 teaspoon minced marjoram
• 1/2 teaspoon minced thyme
• 1/2 lemon
• 1/4 cup red bell pepper, cut into small dice
• Chopped parsley (optional garnish)

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