Honey Balsamic Grilled Chicken and Vegetables
Prep Time: 10 mins
Cook Time: 15 mins
Marinate Time: 1 hr
Total Time: 1 hr 25 mins
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!
- 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
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.
Serving: 3oz chicken w/ veggies, Calories: 273kcal, Carbohydrates: 13g, Protein: 30g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 85mg, Sodium: 260mg, Potassium: 0mg, Fiber: 3g, Sugar: 6g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%
Freestyle Points: 4
Points +: 7