Description
Grilled chicken breast, zucchini, red peppers and asparagus topped with a honey balsamic dressing – this is SO good, I know you’ll be making this all summer and nothing beats an easy summer dish made entirely on the grill so you don’t have to heat up your kitchen!
Yield: 6servings | Serving Size: 3oz chicken w/ veggies
Ingredients
1 1/2lbsboneless, skinless thin sliced chicken cutlets
3tbsphomemade pesto, or store bought
1clovecrushed garlic
1/4tspcrushed red pepper flakes
juice from 1/2 lime
2tbspolive oil
3tbspbalsamic vinegar
1tbspraw honey
kosher salt
1lbasparagus, 1 bunch, tough ends removed
2medium zucchini, sliced 1/4-inch thick
1red bell pepper, seeded and sliced into strips
olive oil cooking spray
Instructions
Marinate chicken with pesto, garlic, red pepper flakes, lime juice and 1/2 teaspoon salt at least 1 hour, or overnight for best results.
Mix oil, balsamic vinegar, honey and 1/4 tsp salt in a small bowl.
Heat a grill over medium-high, be sure grates are clean and well oiled to prevent sticking.
Put veggies on 1 large grill tray or 2 smaller trays (or cook in batches), spray with olive oil, season with salt and pepper and cook, turning constantly until the edges are browned, about 6 to 8 minutes. Set aside on a dish.
- Cook the chicken about 4 to 5 minutes on each side, until grill marks appear and the chicken is cooked though, transfer to a platter, too with the veggies and pour the balsamic dressing over everything.
Last Step:
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