Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.