We love this honey balsamic grilled chicken breast and veggie dish because it is SO delicious and so good for you. You can make 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! Enjoy in confidence!
1 1/2 lbs boneless, skinless thin sliced chicken cutlets
3 tbsp homemade pesto (or store bought)
1 clove crushed garlic
1/4 tsp crushed red pepper flakes
juice from 1/2 lime
2 tbsp olive oil
3 tbsp balsamic vinegar
1 tbsp raw honey
1 lb asparagus (1 bunch), tough ends removed
2 medium zucchini, sliced 1/4-inch thick
1 red bell pepper, seeded and sliced into strips
olive oil cooking spray
*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.
6 servings, Serving Size: 3 oz chicken w/ veggies
Total Fat: 12g
Author Disclosure: This post has been created in partnership with Whole Foods Market. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own.