Honey Balsamic Grilled Chicken and Vegetables
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! Cooking vegetables on the grill is easy and the vegetables taste incredible when edges get all charred.
1 1/2 lbs boneless, skinless thin sliced chicken cutlets
3 tbsp Coronado Taste of Oils Pesto
1 clove crushed garlic
1/4 tsp crushed red pepper flakes
juice from 1/2 lime
2 tbsp olive oil
3 tbsp Coronado Taste of Oils Honey Ginger Balsamic
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 Coronado Taste of Oils Pesto, garlic, red pepper flakes, lime juice and 1/2 teaspoon salt at least 1 hour, or overnight for best results.
Mix oil, Coronado Taste of Oils Honey Ginger Balsamic, 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.
Recipe first feature here.