Description
Indulge in the flavors of summer with this Honey Balsamic Grilled Chicken and Vegetables recipe. Tender, marinated chicken cutlets are grilled to perfection alongside colorful vegetables, all drizzled with a zesty honey balsamic dressing. This dish not only looks beautiful on the plate but is also quick and easy to prepare, making it an ideal choice for weeknight dinners or outdoor gatherings. In just 25 minutes, you can serve up a meal that’s both nutritious and bursting with flavor. Enjoy it over rice, in a fresh salad, or as tasty tacos—this recipe adapts effortlessly to your preferences.
Ingredients
Scale
- 1 1/2 lbs boneless skinless chicken cutlets
- 3 tbsp homemade (or store-bought) pesto
- 1 garlic clove, crushed
- Juice from 1/2 lime
- 2 tbsp olive oil
- 3 tbsp balsamic vinegar
- 1 tbsp raw honey
- 1 lb asparagus
- 2 medium zucchini, sliced
- 1 red bell pepper, sliced
Instructions
- Marinate the chicken: In a mixing bowl, combine pesto, garlic, lime juice, and salt. Add chicken and coat well. Cover and marinate for at least an hour.
- Prepare the dressing: Whisk together olive oil, balsamic vinegar, honey, and salt in a small bowl.
- Preheat grill: Heat grill over medium-high heat and ensure grates are clean and lightly oiled.
- Grill the vegetables: Place vegetables on a grill tray, spray with olive oil, season with salt and pepper. Grill for about 6–8 minutes until browned.
- Grill the chicken: Cook marinated chicken on the grill for about 4–5 minutes per side until fully cooked through.
- Combine & serve: Transfer grilled chicken and vegetables to a platter and drizzle with honey balsamic dressing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 80mg