A Honey Balsamic Grilled Chicken and Vegetables RECIPE FOR YOU TODAY

Honey Balsamic Grilled Chicken and Vegetables

Skinnytaste.com 
Servings: 6 • Serving Size: 3 oz chicken w/ veggies • Old Pts: 6 pt • Points+: 7 pts 
Calories: 273 • Fat: 12 g • Protein: 30 g • Carb: 13 g • Fiber: 3 g • Sugar: 6 g
Sodium: 260 mg • Cholesterol: 85 g 

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:

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.