Dinner
Honey Balsamic Grilled Chicken and Vegetables
Juicy chicken cutlets soak up bright pesto, garlic, and lime before meeting smoky grilled asparagus, zucchini, and sweet red pepper. A warm honey-balsamic drizzle finishes the platter with a glossy, tangy-sweet glaze that ties every bite together.
- Total
- 28 min
- Prep
- 10 min
- Cook
- 18 min
- Serves
- 6
Nutrition per Serving
- Calories
- 273
- Protein
- 30g
- Carbs
- 13g
- Fat
- 12g
- Fiber
- 3g
- Sugar
- 6g
- Sodium
- 260mg
Ingredients
- 1 1/2 lb 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
- kosher salt
- 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
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.