HONEY BALSAMIC GRILLED CHICKEN AND VEGETABLES
273 Cals 30 Protein 13 Carbs 12 Fats
PREP TIME:
10 mins
COOK TIME:
15 mins
MARINATE TIME:
1 hr
TOTAL TIME:
1 hr 25 mins
YIELD:6 SERVINGS
COURSE:Dinner
CUISINE:American
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!
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
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.
VIDEO
Serving: 3oz chicken w/ veggies, Calories: 273kcal, Carbohydrates: 13g, Protein: 30g, Fat: 12g, Saturated Fat: 2g, Cholesterol: 85mg, Sodium: 260mg, Fiber: 3g, Sugar: 6gBlue Smart Points:4Green Smart Points:5Purple Smart Points:4Points +:7
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