Honey Balsamic Grilled Chicken and Vegetables
Yield: 6 servings, Serving Size: 3 oz chicken w/ veggies
•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
•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
1.Marinate chicken with pesto, garlic, red pepper flakes, lime juice and 1/2 teaspoon salt at least 1 hour, or overnight for best results.
2.Mix oil, balsamic vinegar, honey and 1/4 tsp salt in a small bowl.
3.Heat a grill over medium-high, be sure grates are clean and well oiled to prevent sticking.
4.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.
5.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.
Nutrition Information:Amount Per Serving:Calories: 273, Total Fat: 12g,Sodium: 260mg,Carbohydrates: 13g,Fiber: 3g,Protein: 30g,
Recipe from skinnytaste.com