Honey Balsamic Grilled Chicken and Vegetables

Grilled chicken breast, zucchini, red peppers and asparagus topped with a honey balsamic dressing – this is SO good, I know you'll be making this all summer and nothing beats an easy summer dish made entirely on the grill so you don't have to heat up your kitchen!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Marinate chicken with pesto, garlic, red pepper flakes, lime juice and 1/2 teaspoon salt at least 1 hour, or overnight for best results.

Step 2

Mix oil, balsamic vinegar, honey and 1/4 tsp salt in a small bowl.

Step 3

Heat a grill over medium-high, be sure grates are clean and well oiled to prevent sticking.

Step 4

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.

Step 5

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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