Honey-Balsamic Glazed Chicken

Honey-Balsamic Glazed Chicken
Honey-Balsamic Glazed Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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