Honey Balsamic Grilled Chicken and Vegetables

Honey Balsamic Grilled Chicken and Vegetables – Grilled chicken breast, zucchini, red peppers and asparagus topped with a honey balsamic dressing

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!

I love cooking my vegetables on the grill in the summer. It doesn’t take very long and the vegetables taste incredible when edges get all charred. The best way to do this is to purchase a grill pan (or two) or vegetable basket so the vegetables don’t fall through the grates and just spritz the vegetables with a little olive oil and season with salt and pepper. They also sell disposable ones in the supermarket which also work fine.

I do most of the grilling myself when I’m home alone on my gas grill. It’s really simple to do, so don’t be intimated. Get to know your grill, mine cooks hotter towards the back so I keep that in mind when I’m grilling and move things around accordingly.


Honey Balsamic Grilled Chicken and Vegetables
Skinnytaste.com
Servings: 6 • Ser Size: 3 oz chicken w/ veggies Points+: 7 • Smart Points: 5
Calories: 273 • Fat: 12 g • Protein: 30 g • Carb: 13 g • Fiber: 3 g • Sugar: 6 g
Sodium: 260 mg • Cholesterol: 85 g

Ingredients:

  • 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
  • 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

Directions:

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.