Balsamic Grilled Chicken and Zucchini

By janicecraig

Ingredients

• 1/2 c. honey
• 1/2 c. balsamic vinegar
• 1 tbsp. orange zest
• 1 tsp. chopped fresh oregano
• 2 medium yellow zucchini (about 1 lb.)
• 2 medium green zucchini (about 1 lb.)
• kosher salt
• 1 1/2 lb. Tyson Boneless Skinless Chicken Breasts, pounded to 1/2" thickness
• extra-virgin olive oil
• Freshly ground black pepper
• sea salt, such as Maldon

Details

Preparation time 10mins
Cooking time 35mins
Adapted from delish.com

Preparation

Step 1

In a small sauce pan over medium heat add honey and balsamic vinegar. Bring to a boil and simmer until slightly thickened, 10 minutes. Turn off heat; stir in orange zest and oregano. Reserve 1/4 cup for serving.
Meanwhile, trim off both ends of each zucchini. Using a mandoline or vegetable peeler, create long flat noodles by running the blade against the length of each zucchini. Season with salt and set aside.
Preheat grill on medium-high. Drizzle Tyson Boneless Skinless Chicken Breasts with olive oil and season with salt and pepper. Place chicken on grill and cook for 4 minutes on each side. Brush glaze onto chicken and cook until lightly charred all over and internal temperature reaches 170°, 2 to 3 minutes. Transfer to a clean plate and cover loosely with foil.
Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook zucchini until al dente, 2 to 3 minutes, and drain. Slice chicken against the grain and serve over zucchini noodles with a drizzle of balsamic-honey glaze and a sprinkle of sea salt. Serve immediately.