Healthy Grilling! Honey Balsamic Grilled Chicken and Vegetables
Grilled chicken breast, zucchini, red peppers and summer squash topped with a honey balsamic dressing – this is SO good – an easy summer dish made completely on the grill so you don’t have to turn on the oven and heat up your kitchen!
It’s so great to cook vegetables on the grill in the summer. It doesn’t take very long and the vegetables taste so delicious when edges get a bit 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. I used this grill basket for mine!
- 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
- 1-2 summer squash, halved and sliced to 1/4 inch thick
- 2 medium zucchini, halved and sliced 1/4-inch thick
- 1 red bell pepper, seeded & 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. I make the marinade and put it all in a ziploc bag in the fridge!
Mix oil, balsamic vinegar, honey and 1/4 tsp salt in a small bowl. You can do this ahead of time and then have it ready for when you remove the food from the grill. Don’t forget it!
Heat a grill over medium-high, be sure grates are clean and well oiled to prevent sticking.
Put veggies in your grill basket or on 1 a grill tray, 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 through, transfer to a platter, top with the veggies. Pour the balsamic dressing over everything.