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!

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!

I’m reviving this from the archives because I’m so excited to be teaming up with Whole Foods Market this month to share some of my favorite summer recipes using the best quality produce, meat and seafood. I get peace of mind because Whole Foods Market’s strict standards means the meat is from chickens that have been raised with no antibiotics, ever, quality feed without animal byproducts, plus it’s animal welfare rated. This week, from 7/26 – 8/1/17, air–chilled boneless skinless chicken breasts are on sale for $4.99 LB.

I love cooking my vegetables on the grill in the summer. It doesn’t take very long and the vegetables taste incredible when edges get all charred. The best way to do this is to purchase a grill pan (or two) or vegetable basket so the vegetables don’t fall through the grates and just spritz the vegetables with a little olive oil and season with salt and pepper. They also sell disposable ones in the supermarket which also work fine.

I do most of the grilling myself when I’m home alone on my gas grill. It’s really simple to do, so don’t be intimated. Get to know your grill, mine cooks hotter towards the back so I keep that in mind when I’m grilling and move things around accordingly.

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!

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:

  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.
  2. Mix oil, balsamic vinegar, honey and 1/4 tsp salt in a small bowl.
  3. Heat a grill over medium-high, be sure grates are clean and well oiled to prevent sticking.
  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.
  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.

Nutrition Information

Yield: 6 servings, Serving Size: 3 oz chicken w/ veggies

  • Amount Per Serving:
  • Smart Points: 5
  • Points +: 7
  • Calories: 273
  • Total Fat: 12g
  • Saturated Fat: g
  • Cholesterol: 85mg
  • Sodium: 260mg
  • Carbohydrates: 13g
  • Fiber: 3g
  • Sugar: 6g
  • Protein: 30g

Disclosure: This post has been created in partnership with Whole Foods Market. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own.